Potato Salad by Mrs. Jos. Stevenson

Ingredients

• six or eight medium sized potatoes
• one small bunch of celery
• Six hard boiled eggs
• a small slice of onion
• Pepper to taste
• salt to taste
• sugar to taste

Method

1. 1

   Boil six or eight medium sized potatoes; when cold cut in small bits, with one small bunch of celery cut fine.

2. 2

   Six hard boiled eggs mashed fine; a small slice of onion cut fine.

3. 3

   Pepper, salt, and sugar to taste.

Nutrition per serving

Estimated from matched ingredients across 2 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. Mrs. Jos. Stevenson. Boil six or eight medium sized potatoes ; when cold cut in small bits, with one small bunch of celerv cut fine. Six hard boiled eggs mashed fine ; a small slice of onion cut fine. Pepper, salt and sugar to taste. Dressing for Potato Salad : — Five eggs beaten light, add one cup of sweet cream, one-half cup of vinegar, butter the size of a walnut. Teaspoonful of mustard, dash of pepper and salt, tablespoon of sugar. Beat all well together, put on the stove and stir constantly until it comes to the boil. Beat until cold and pour over salad. Put in a cool place or on ice. Before serving stir in a cup of whipped cream. Serve on let- tuce or cabbage leaf. POTATO SALAD. i*irs. John E. Brewer. Yolks of eight eggs, eight tablespoons or vinegar, eight tablespoons of melted butter, one teaspoon of French mustard, two teaspoons of sugar, three tea- spoons of salt, one-fourth cayenne pepper. Beat yolks of eggs. Heat the vinegar and pour over the beaten yolks, stirring all the time. Put back on stove and cook slowly. When done put in melted butter and mix thoroughly and add last, eight boiled potatoes, and about half as much celery, one-quarter of a pound of English walnuts, broken up. Thin down with whipped cream ready to use. ^6 SALADS CHEAP POTATO SALAD. Mrs. Peter Burns. Chop two good sized onions very fine, chop or dice six medium sized potatoes ; season with salt, add pep- per and celery seed if desired. For dressing, beat two eggs and half cup of sugar together, then add one cup of vinegar, put into a skillet in which butter the size of a walnut has been melted ; let it come to a boil ; pour over the potato and onion mixture. HOT POTATO SALAD. Fry to a light brown four tablespoonsful of minced breakfast bacon. Strain out the bacon and fry in the fat a teaspoonful of chopped onion. Take the pan from the fire and stir into the fat an equal amount of vinegar seasoned with salt, sugar and a touch of cay- enne. Beat to an emulsion, return to the fire, adding two tablespoonsful of boiling water. The potatoes should be ready boiled, cut into dice and kept hot over boiling water. Turn them into the pan with the dress- ing and bacon dice, toss and stir lightly to coat them with the vinegar, etc.. and serve. SALMON SALAD. Mrs. C. D. Tourtellott. To one can of salmon take one-fourth of a head of cabbage and two bunches of celery. Chop cabbage and celery very fine, mix it with the salmon, then add one teaspoon mustard, two-thirds cup of vinegar, with one teaspoon of Worcestershire sauce. Pepper and salt to taste

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