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Potato Salad

A historical recipe from Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919).

A historical recipe

Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Project Gutenberg eBook #31102.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Digitised by Project Gutenberg, eBook #31102 (https://www.gutenberg.org/ebooks/31102). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Cut cold boiled potatoes into dice and mix them with two minced raw onions and one tablespoonful minced parsley.
  2. Sprinkle with salt and pepper to taste, stir lightly together and add one small diced cucumber and a hard boiled egg, also diced.
  3. Set in ice box for an hour.
  4. When ready to serve, stir in one cucumber cut into dice and mix with two-thirds cupful of salad dressing.
  5. Garnish with hard boiled eggs and olives.