Potato Salad

Ingredients

• One quart mashed potato
• One pint cabbage, chopped fine
• Two or three apples, scraped
• One good-sized onion, chopped fine
• One tablespoonful mustard
• Two teaspoonfuls pepper
• One cup melted butter
• Eight eggs (six will do)

Method

1. 1

   Yolks mashed with butter, whites chopped fine, part mixed with salad and rest spread over the top when made.

2. 2

   Add enough vinegar to make a pleasant acid, and salt and sugar to taste.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 87. The excerpt below is the record exactly as published.

POTATO SALAD. Boil and mash six large potatoes. Mash with butter, salt, and a little milk, and beat until light. Add seven tablespoonfuls of chopped celery, six tablespoonfuls of cucumber pickle, four chopped onions. Boil five eggs hard and mash the yolks with one tablespoonful of mixed mustard with a SALADS. 161 little vinegar, one tablespoonful of sugar, one-half pint of vinegar, pepper and salt to taste. Cut up the whites of the eggs and mix all well together ; add a little more vinegar if too stiff. — Mrs. R., Kentucky, POTATO SALAD. One quart mashed potato. One pint cabbage, chopped fine. Two or three apples, scraped. One good-sized onion, chopped fine. One tablespoonful mustard. Two teaspoonfuls pepper. One cup melted butter. Eight eggs (six will do)

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