Potato Salad

Ingredients

• For one quart of sliced potato
• one-half cup or more of oil
• one teaspoon of salt
• one saltspoon each of pepper
• one saltspoon each of mustard
• one small onion chopped
• nearly one-fourth cup of vinegar
• one tablespoon of chopped parsley

Method

1. 1

   Cook potatoes in jackets in boiling salted water.

2. 2

   When cool, peel and slice.

3. 3

   Mix with oil, vinegar, and seasonings.

4. 4

   Let stand before serving.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 46. The excerpt below is the record exactly as published.

potato salad. Chicken Salad. Equal quantities of chicken and celery are cut in cubes, moistened with a French dressing, and left for several hours. Just before serving mix with a little mayonnaise and place more on top. To one quart of mixed chicken and celery allow one cup of mayonnaise. Use veal in the same way. Chicory Salad. This salad plant is not as well known as it deserves. The green ends of the leaves may be used like parsley for garnishing meats, the bleached portion is best for a salad. Wash and dry carefully, like lettuce, and serve with a French dressing. ChifFonade Salad. The pulp of one large grapefruit, a small head of lettuce or chicory shredded, one green pepper or sweet red pepper cut fine, a small quantity of cooked beets or fresh tomatoes cut in small pieces. Mix with French dressing and sprinkle with chopped parsley or 106 Home Science Cook Book. chives, or use mayonnaise if preferred. Serve in the skins of the grapefruit. Crab Salad. Remove the meat from the shells; mix with it enough mayonnaise tartare to moisten it. Put it in the cleaned shells, garnish with sliced lemon, cut in quar- ters, and lay one lapping over another around the edge. Egg and Cheese Salad. Place in the center of a platter a small cup of French dressing, surrounded by shredded lettuce. On one end put slices of tomato overlapping, on the other put a little pile of white and one of yolk of hard-boiled eggs, and one of cheese, pressing them through a potato masher into the places. This is dressed as served, giving those who do not care for cheese or tomato a chance to have only the part they prefer. Macedoine or Vegetable Salad. Any convenient combination of cooked vegetables mixed with French or mayonnaise dressing flavored with onion juice, may be served under this name. Nut Salad. Chestnuts may be used alone, but other nuts are better in combination with other materials. Almonds and walnuts should be blanched and cut in thin slices. Oyster Salad. Parboil the oysters, and divide if large, heap on let- tuce leaves, and cover with mayonnaise tartare. Salads and Salad Dressings. 107 Tomato Salad. Select smooth tomatoes. Peel, cut a slice from the stem end, and remove the inside. Turn them over to drain, and drain the juice from the portion removed. Pare two small cucumbers, cut in quarters length- wise, and keep in ice water until ready to serve. Then wipe dry and cut in thin slices. Mix with them the drained portion of tomato pulp, and moisten with a little mayonnaise, and add more salt and pepper if desired. Arrange lettuce leaves like cups on the dish, put a tomato in each cup, fill it with the cucumber mixture, and put a teaspoonful of dressing on the top. The tomato cup is to be eaten with its contents, and that is the reason the skin is removed. It is a great waste of the best part of the tomato to use it only as a receptacle for the mixture. Potato Salad. For one quart of sliced potato use one-half cup or more of oil, one teaspoon of salt, one saltspoon each of pepper and mustard, a little cayenne, one small onion chopped, and nearly one-fourth cup of vinegar, and some chopped parsley. New potatoes are considered best for a salad. They should be cooked in their jackets in boiling salted water, as more of the potato flavor is retained if they are not pared. Take them out when not quite done. When cool, peel and cut them through the middle lengthwise, turn them over, and cut again ; then, hold- ing the whole together in your hand, slice off from the end into eighth-of-an-inch slices. In this way the pieces will be uniform in size and thickness. Instead of the chopped onion it may be soaked in loS Home Science Cook Book. the vinegar for half an hour, or a teaspoon of onion juice used. When in season, " scallions " are delicious in a potato salad, and a few blades of chives, finely minced, give a peculiarly appetizing flavor. A little mustard may be used with the usual French dressing, and the salt, pepper, cayenne, and mustard mixed with a little of the oil, then poured on the po- tatoes. The oil should always be poured over the potato before the vinegar, that the potato may absorb it. If the vinegar be used first, the salad will be too" acid, and the oil will often be found on the dish in- stead of enriching the potato. The amount of oil which the potato will absorb will depend upon the quality of the potato. Be careful to use only what the potato will take up. Add one tablespoon of chopped parsley

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