Potato Salad

Ingredients

• Boil four large Irish potatoes
• mince two onions
• the yolks of three hard-boiled eggs
• one small tea-cup of vinegar
• one tea-spoon black pepper
• one dessert-spoon each of celery seeds
• one table-spoon each of prepared mustard
• one table-spoon each of melted butter

Method

1. 1

   Boil, peel, and mash potatoes; mix with onions; prepare dressing and mix with potatoes; garnish with slices of egg and celery or lettuce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 165. The excerpt below is the record exactly as published.

the yolks of three hard-boiled eggs, add salt and mustard to taste; mash it fine; make a paste by adding a dessert-spoon of olive-oil or melted butter (use butter always when it is difficult to get fresh oil) ; mix thoroughly, and then dilute by adding grad- ually a tea-cup of vinegar, and pour over the lettuce. Garnish by slicing another egg and laying over the lettuce. This is sufficient for a moderate-sized dish of lettuce. — Mrs. Col. Reid, Delaware, Ohio. LopstER SALAD. ‘Put a large lobster over the fire in boiling water slightly salted ; boil rapidly for about twenty minutes; when done it will be of a bright red color, and should be removed, as if boiled too long it will > i oo 292 SALADS” be tough; when cold, crack the claws, after first disjointing, twist ‘off the head (which is used in garnishing), split the body in two lengthwise, pick out the meat in bits not too fine, saving the coral separate; cut up a large head of lettuce slightly, and place on a «dish over which lay the lobster, putting the coral around the out- side. For dressing, take the yolks of three eggs, beat well, add four table-spoons salad-oil, dropping it in very slowly, beating all the time; then add a little salt, cayenne pepper, half tea-spoon - mixed mustard, and two table-spoons vineyar. Pour this over the _ lobster, just before sending to table.—Mrs. A. Wilson, Rye, N. Y. ¢ Poraro SaLap. Boil four large Irish potatoes, peel and mash smooth ; mince two onions, and add to the potato, make a dressing of the yolks of three hard-boiled eggs, one small tea-cup of vinegar, one tea-spoon black _ pepper, one dessert-spoon each of celery seeds and salt, one table- spoon each of prepared mustard

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