Potato Salad by Lucie Eby

Ingredients

• six large boiled potatoes
• one-half the amount of celery
• Yolks of four eggs
• one-half teaspoon of mustard
• one-half teaspoon of salt
• one teaspoon of sugar
• two tablespoonsful of vinegar
• two of water
• half as much olive oil or butter
• reduce with cream

Method

1. 1

   Chop six large boiled potatoes and one-half the amount of celery and mix with the dressing: Yolks of four eggs, one-half teaspoon of mustard, one-half teaspoon of salt, and one teaspoon of sugar, mixed thoroughly.

2. 2

   Heat two tablespoons of vinegar and two of water and add to the above.

3. 3

   After cooking over hot water until it thickens, beat in half as much olive oil or butter and reduce with cream.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 45. The excerpt below is the record exactly as published.

POTATO SALAD. Lucie Eby. Chop six large boiled potatoes and one-half the amount of celery and mix with the following dress- ing: Yolks of four eggs, one-half teaspoon of mus- tard, one-half teaspoon of salt and one teaspoon of sugar, mixed thoroughly. Heat two tablespoonsful of vinegar and two of water and add to the above. After cooking over hot water until it thickens, beat in half as much olive oil or butter and reduce with cream

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