Potato Salad for Twelve People

Ingredients

• Select ten medium-sized, good-flavored potatoes
• one teaspoon salt
• one medium-sized onion
• Yolks four eggs well beaten
• four tablespoons best cider vinegar or lemon juice
• four teaspoons sugar
• one teaspoon salt
• piece butter size walnut
• one large cup sweet cream, or freshly soured cream
• well-beaten whites of two eggs

Method

1. 1

   Boil potatoes until well done, dry out well.

2. 2

   When cold, peel and cut lengthwise three times, then slice thin.

3. 3

   Sprinkle with salt and interlay sliced onion.

4. 4

   For dressing, beat yolks, add vinegar, sugar, and salt; cook in a double boiler until thickened.

5. 5

   Mix with cream and add beaten egg whites.

6. 6

   Pour over potatoes and serve on lettuce.

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.

one teaspoon salt, a pinch of mustard. Put the vinegar and butter on the stove to get warm; mix the sugar, mustard and salt with a little water and add to vinegar. Beat the eggs and add the vinegar, stirring con- stantly. Cook in double boiler until thick, then add two tablespoons olive oil. When cool, pour over the potatoes and leave stand one hour before using. This dressing may be used for lettuce or cabbage. The cabbage should be sliced very thin and covered with cold water one hour before using. XO. ST. POTATO SALAD. Hilda Krampe, Xo. 1973 Bonsallo avenue — Three cups hot boiled potatoes, one tablespoon chopped onion, one tablespoon chopped parsley, one-quarter cup finely cut celery or one tablernoon celery seed, two hard-boiled eggs, a speck of salt and pepper. Cut potatoes into one-half-inch cubes, add other ingredients, pour salad dressing over all and garnish with hard- cooked eggs. Salad dressing: Yolks of three eggs, one tablespoon sugar, three-quarters ta- blespoon salt, one-half tablespoon mustard, two tablespoons butter or olive oil, two ta- blespoons strong vinegar, one-quarter cup wa- ter. Mix dry ingredients, add eggs and stir together; add vinegar, water, then butter or olive oil; boil, constantly stirring, until thick. This will keep several weeks in a covered jar. When ready to use add milk or cream to thin to the desired consistency. XO. 88. POTATO SALAD. Mary Stone Welch, San Diego, Cal.— For twelve people. Select ten medium-sized, good-flavored po- tatoes; boil until well done, dry out well. When cold peel and cut lengthwise three times, then slice thin. Sprinkle with one teaspoon salt and interlay one medium-sized onions sliced. Remove slices of onion before dressing; or, chop fine one onion, leave in potato. Salad dressing: Yolks four eggs well beaten; four tablespoons best cider vine- gar or lemon juice, four teaspoons sugar, one teaspoon salt; beat well; place piece butter size walnut in granite saucepan, setting pan in boiling water or over steam; cook c.res-.'rg, stirring constantly, (if you stop you are lost.) When thickened, remove, still stirring, keeping off bottom and sides. Hal-f an hour before serving, mix with one large cup sweet cream, or freshly soured cream. Strain, add well-beaten whites of two eggs

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