Waldorf Potato Salad

Ingredients

• a good pint of potatoes
• one firm cucumber
• two button onions
• a half cupful of shelled pecan nuts
• one-half cupful of stiff mayonnaise
• three or four tablespoonfuls of whipped cream

Method

1. 1

   Scrub small German or Holland potatoes and boil until tender.

2. 2

   Drain and cool, then peel and cut in thin slices, then in quarters.

3. 3

   Pare and dice the cucumber, cut the onions in paper thin slices, and mix with the mayonnaise and whipped cream.

4. 4

   Lightly stir it through the mixed ingredients.

5. 5

   Fill lettuce cups with the mixture and garnish each plate with halved pimolas and a spoonful of mayonnaise.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 91. The excerpt below is the record exactly as published.

WALDORF POTATO SALAD. Table Talk. Scrub small German or Holland potatoes and boil until tender. Drain and cool, then peel and cut in thin slices, then in quarters. There should be a good pint. Pare and dice one firm cucumber, cut two button onions in paper thin slices and a half cupful of shelled pecan nuts in strips. Mix one-half cupful of stiff may- onnaise with three or four tablespoonfuls of whipped cream

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