Potato Salad

Ingredients

• six large 'Irish' potatoes
• one good-sized onion
• one-half teaspoon salt
• one-half teaspoon mustard
• two tablespoons butter
• three tablespoons vinegar

Method

1. 1

   Boil potatoes with jackets on, peel before cool, slice thinly, and mix with onion.

2. 2

   For dressing, beat eggs, add butter, vinegar, salt, and mustard, cook slowly, and pour over potatoes.

3. 3

   Stir in sour cream and slice hard-boiled egg over top before serving.

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

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