Potato Salad

Ingredients

• Four medium-sized boiled potatoes
• piece of onion size of small walnut
• two tablespoons best olive oil
• one-half cup English walnuts
• one large tablespoon of minced parsley
• one-half cup chopped celery
• salt
• pepper

Method

1. 1

   Cut boiled potatoes into cubes and mix with minced onion, salt, pepper, and olive oil.

2. 2

   Warm slightly but do not cook.

3. 3

   Add walnuts, parsley, and celery, mixing well with mayonnaise to season.

4. 4

   Serve in lettuce leaves with additional mayonnaise and parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 63. The excerpt below is the record exactly as published.

POTATO SALAD. Mrs. N. G. Ledgerwood, 1577 West Twenty-first street. — Pare and slice some cold boiled potatoes; peel and slice thin one onion; mix on a salad dish and pour over them the following dressing: Three eggs (beaten,) one cup sour cream, one teaspoonful salt, one teaspoonful of mustard, one-half teaspoonful of red pepper wet in a little water, one-half cup of sugar, butter size of an egg. Mix all together, set on fire, add one pint of vinegar slowly and stir all the time, until it thickens, but do not let boil. No. 123. POTATO SALAD. Mrs. Frank A. Howe, No. 430 Cedar avenue, Long Beach, Cal. — Take one quart of potatoes, boiled and cut in cubes; one small onion, chopped fine; whites of three hard-boiled eggs, sliced; mix all together and use the following dressing: 38 COOKING AND OTHER RECIPES. One-Half cup vinegar, one beaten egg, one teaspoonful mustard (dry,) one teaspoon salt, onerhalf teaspoonful black pepper, pinch cay- enne pepper; boil until it thickens, cool par- tially; add one-half cup cream, one-half cup butter and yolks of three hard-boiled eggs. No. 124. POTATO SALAD. Mrs. J. G. Mc- Lean, 334 W. Seventeenth street— Four medium- sized boiled potatoes cut in one-half-inch cubes; piece of onion size of small walnut, minced fine; salt, pepper, celery, salt to taste, add two tablespoons best olive oil and warm over fire for a moment, but do not cook. Re- move to dish of cold water; add one-half cup English walnuts sliced; one large table- spoon of minced parsley; one- half cup chopped celer

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