Potato Salad
A historical recipe from Selections from Aunt Sammy's Radio Recipes and USDA Favorites, by Van Deman, Ruth, Fanny Walker Yeatman, Consumer and Food Economics Institute (U.S.) (1976).
A historical recipe
Selections from Aunt Sammy's Radio Recipes and USDA Favorites, by Van Deman, Ruth, Fanny Walker Yeatman, Consumer and Food Economics Institute (U.S.) (1976). Project Gutenberg eBook #65379.
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 Selections from Aunt Sammy's Radio Recipes and USDA Favorites, by Van Deman, Ruth, Fanny Walker Yeatman, Consumer and Food Economics Institute (U.S.) (1976). Digitised by Project Gutenberg, eBook #65379 (https://www.gutenberg.org/ebooks/65379). 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
- 1 cup finely
- 1½ teaspoons salt
- 1 teaspoon grated onion
- ¼ cup chopped pickle
- 1 cup salad dressing
- 4 medium-sized potatoes
Method
- 4 medium-sized potatoes.
- 1 cup finely cut celery.
- 1½ teaspoons salt.
- 1 teaspoon grated onion or more.
- ¼ cup chopped pickle.
- 1 cup salad dressing.
- Cook the potatoes in their jackets in boiling salted water.
- As soon as the potatoes are tender, but not soft, drain them and remove the skins.
- When they are cold, cut the potatoes in small uniform cubes.
- Add the celery, onion, pickle, salt, and salad dressing.
- Mix together lightly to avoid breaking the potatoes and making them mushy.
- Chill thoroughly and serve on crisp lettuce leaves.