Potato Salad

Ingredients

• one pint of vinegar
• butter the size of an egg
• two tablespoonfuls of mustard
• two tablespoonfuls of sugar
• a small teaspoonful of salt
• one of black pepper
• the yolks of two or three hard boiled eggs mashed fine
• add a cupful of cream

Method

1. 1

   Slice cold boiled potatoes with a raw onion for seasoning.

2. 2

   For the dressing, heat vinegar and butter, then beat eggs with mustard, salt, pepper, and sugar.

3. 3

   Slowly pour the mixture into the vinegar until it thickens.

4. 4

   Remove from heat, cool, and pour over the salad.

As published

This recipe was extracted from The Rural cook book (1907), page 140. The excerpt below is the record exactly as published.

Potato Salad. — Slice cold boiled potatoes with one raw -onion to sea- son. For the salad dressing, put on stove a saucepan with one pint of vinegar and butter the size of an egg. Beat two or three eggs with two tablespoonfuls of mustard and a small teaspoonful of salt, and one of black pepper, two tablespoonfuls of sugar. When thoroughly beaten pour slowly into the vinegar uritil it thickens. Be careful not to cook too long, or the egg will curdle. Remove and when cold pour over the salad. It improves this to add the yolks of two or three hard boiled eggs mashed fine and beaten in with the mustard, or add a cupful of cream

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