Potato Salad

Ingredients

• Chop six or eight cold, boiled potatoes
• the yolks of four hard-boiled eggs
• nearly a teaspoon of mustard
• two tablespoons melted butter or olive oil
• teaspoon salt
• a teacup of vinegar

Method

1. 1

   Chop the potatoes and prepare dressing with yolks, mustard, butter, and salt.

2. 2

   Mix thoroughly and add vinegar gradually.

3. 3

   Mix in chopped egg whites and serve cold.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 49. The excerpt below is the record exactly as published.

POTATO SALAD: Cook five large potatoes; mash and mix with two minced onions. Make a dressing of the yolks of two hard-boiled eggs, mashed and mixed with one tablespoonful each of prepared mustard and melted butter; add one teaspoonful of salt, a pinch of black pepper, and two-thirds of a teacupful of vinegar; mix well with the potato, garnish with the whites of the eggs cut in rings, and with fancy sections of pickled beets. Serve very cold. POTATO SALAD; Chop six or eight cold, boiled potatoes; make a dressing of the yolks of four hard-boiled eggs, nearly a teaspoon of mus- tard, two tablespoons melted butter or olive oil, teaspoon salt; mix thoroughly, and add gradually a teacup of vinegar

Cook this with the app: pantry check, scaling, and the assistant.