Potato Salad

Ingredients

• eight medium-sized potatoes
• one small onion
• one-half cup celery chopped very fine
• two hard-boiled eggs
• one-half cup of vinegar
• one tablespoonful butter
• one dessert spoon sugar
• one teaspoon salt
• a pinch of mustard

Method

1. 1

   Slice potatoes thinly in salad dish, alternating with celery, eggs, and onion.

2. 2

   Pour dressing made of vinegar, butter, sugar, mustard, and salt over the top.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 56. The excerpt below is the record exactly as published.

POTATO SALAD. Mrs. F. G. Mar- tin, Station A, Pasadena, Cal.— Pare and boil in salted water four large potatoes; cut them in dice and add two chopped onions, the whites of three hard-boiled eggs chopped up and a couple stalks celery cut very fine. Pour over fhis one-half cup of very rich chicken or turkey broth and let stand an hour or so, then add the following dressing: Beat together two eggs, a spoonful salt, one-half spoon black pepper, two spoons prepared mustard, four tablespoons vinegar, and set on the stove, stirring constantly; when very thick add two heaping tablespoons butter, into which has been mixed the well-mashed yolks of three hard-boiled eggs. NO. 86. POTATO SALAD. Miss C. H. Archibald, Colton, Cal.— Boil six large "Irish" potatoes with the "jackets" on. Peel before quite cool; slice thinly and mix well with one good-sized onion, sloced. Sprinkle with pepper and salt. Dressing: Beat two eggs, add two tablespoons butter, three tablespoons vinegar (strong,) one-half teaspoon salt and one-half teaspoon mustard. Cook slowly in double boiler, stirring frequently. Pour over 2 34 COOKING- AND OTHER RECIPES. potatoes, mixing well together. Just before serving-, stir in one-half cup of sour cream and slice one hard-boiled egg over the top. XO. 86. POTATO SALAD. Mrs. J. B. Kel- sey, Palms, Cal.— Eight medium-sized potatoes, one small onion, one-half cup celery chopped very fine, two hard-boiled eggs. Slice po- tatoes very thin in salad dish, putting in salt to taste, alternating with the celery, eggs and onion, until all are used; then pour over the following dressing: One-half cup of vinegar (if very strong add a little water,) one tablespoonful butter, one dessert spoon sugar, one teaspoon salt, a pinch of mustard

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