Potato Salad with Mayonnaise

Ingredients

• twelve medium-sized potatoes
• four eggs
• mayonnaise dressing
• salt
• pepper
• small white pickled onions

Method

1. 1

   Boil the potatoes and let cool without paring.

2. 2

   Remove the skins and cut into slices, balls, or cubes.

3. 3

   Squeeze over them a little onion juice, sprinkle with fine-chopped parsley, and let stand in a French dressing several hours.

4. 4

   When ready to serve, make nests of heart leaves of lettuce, put a spoonful of the potato in each, with a teaspoonful of mayonnaise above, sprinkle the mayonnaise with capers, and press the quarter of a hard-boiled egg into the top of the mayonnaise.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 90. The excerpt below is the record exactly as published.

POTATO SALAD WITH MAYONNAISE. Mrs. E. B. Knight, Montclair, N. J. Boil the potatoes and let cool without paring. Then remove the skins and cut into slices, balls, or cubes. Squeeze over them a little onion juice, sprinkle with fine-chopped parsley, and let stand in a French dress- ing several hours. Mix the dressing after the usual for- mula, and use enough to moisten well the potato. When ready to serve, make nests of heart leaves of lettuce, put a spoonful of the potato in each, with a teaspoon- f ul of mayonnaise above, sprinkle the mayonnaise with capers, and press the quarter of a hard-boiled egg into the top of the mayonnaise. Or add the chopped white ^^ egg to the potato before marinating, and sift the yolk over the mayonnaise. POTATO SALAD. Mrs. Howland, Brooklyn. Boil twelve medium-sized potatoes, and let them cool; boil four eggs hard and let get cold. Slice the potatoes and egg; have a mayonnaise dressing ready; put a layer of the sliced potatoes on the bottom of the salad bowl, sprinkle with salt and pepper, dot with small white pickled onions

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