Potato Salad

Ingredients

• one quart of cold boiled potatoes
• one small onion
• three hard-boiled eggs
• one-half pint of vinegar
• one teaspoon of mustard
• a lump of butter the size of an egg
• one tablespoon of cream

Method

1. 1

   Slice and cut in pieces the cold boiled potatoes, onion, and hard-boiled eggs.

2. 2

   Season to taste and mix together.

3. 3

   For dressing, let vinegar come to a boiling point with sugar, mustard, butter, and cream.

4. 4

   Pour over the ingredients, stir well, and garnish with slices of hard-boiled eggs.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 18. The excerpt below is the record exactly as published.

Potato Salad Slice and cut in pieces one quart of cold boiled potatoes, one small onion and three hard-boiled eggs. Season to taste, mix together. Use for dressing one-half pint of vinegar, sweeten to taste, one teaspoon of mustard, a lump of butter the size of an egg, one tablespoon of cream

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