Recipe: Belgian Potato Salad

Slice cold boiled potatoes very thin and mix with chopped celery and onion; season with salt and pepper. Then mix the yolks of 2 hard-boiled EGGS with 1 tablespoonful of olive-oil. Add to the SALAD with 2 tablespoonfuls of vinegar. Sprinkle with chopped parsley and serve.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)