Potato Salad

Ingredients

• five or six good-sized potatoes
• two eggs
• three onions
• one level tea-spoonful of salt
• one tea-spoonful of celery-seed
• a tea-spoonful and a half of mixed mustard
• half a tea-cupful of vinegar

Method

1. 1

   Boil the potatoes and eggs.

2. 2

   Slice the onions and soak in vinegar for half an hour.

3. 3

   Once cooled, chop everything fine, mix with salt, celery-seed, mustard, and vinegar.

4. 4

   Prepare a few hours before serving.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 63. The excerpt below is the record exactly as published.

POTATO SALAD. Take two coffee-cupfuls of mashed potato, run through a sieve; three-fourths of a cupful of white cabbage, cut very fine ; two cucumber pickles cut in small pieces, and the yelks of two hard-boiled eggs ; mix all together with very little vinegar. Make a dressing of one raw egg beaten very light, one tea-spoonful of celery-seed, one tea-spoonful of sugar, 126 The New Kentucky Home Cook Book. one table-spoonful of melted butter, one tea-spoonful of flour, half a tea-cupful of vinegar one tea-spoonful of salt, and one tea-spoonful of pepper. Boil the vinegar, add the beaten eg*g and seasoning, mix the flour smoothly in a little cold vinegar, and add to the dressing; cook, stirring con- stantly until it thickens. Pour it over the salad, mixing lightly with a fork. Let it be cold before serving. Miss Alice Ficklix. POTATO SALAD. Boil five or six good-sized potatoes, boil hard two eggs, slice three onions and lay them in vinegar half an hour. When the eggs and potatoes are cold, take the onions out of the vinegar, put all together, and chop fine; add one level tea-spoonful of salt, one tea-spoonful of celery-seed, a tea-spoonful and a half of mixed mustard

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