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 1906 COOKBOOKSALADS and SAUCES >  Potato Salad #13, 14, 15 >

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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SALADS AND SAUCES

POTATO SALAD #13, 14, 15
 
Potato Salad #13

Take 6 medium-sized potatoes, boil tender, and as many hard-boiled eggs, 1 onion, a lump of butter the size of a walnut, chop together, salt and pepper to taste, a little celery seed (mustard seed will do), then add some vinegar. Mix together, then slice 2 hard-boiled eggs on top.

Sister Hannah F. Dunning, Denbigh, N. Dak.


Potato Salad #14
Cut in fine pieces 6 cold boiled potatoes, 2 onions, and 3 hard-boiled eggs; make a mustard dressing for same as follows: The yolks of 3 eggs, 3 tablespoonfuls of prepared mustard, 3 tablespoonfuls of white sugar, 2 teaspoonfuls of salt, 1 dessertspoonful of flour, 1 teacupful of very sour vinegar. Let boil. stirring it until it is thick.

Sister Sue Sisler, Dallas Center, Iowa.


Potato Salad #15
Slice cold boiled potatoes in a dish, add a couple of hard-boiled eggs chopped. Mayonnaise dressing is best, but a dressing may be made cold which is made much quicker. Take cream, sugar, vinegar, salt, pepper, and a small amount of mustard. Use your judgment as to amount of each. Onions, if liked, are a nice addition; celery, too, is good in it.

Sister Eliza J. Englar, New Windsor, Md.
 

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