Recipe: Dutch Potato Salad

  • 6 boiled potatoes, ¼ teaspoon celery seed
  • ½ onion finely chopped, ¼ teaspoon white mustard seed
  • 1 teaspoon salt, ¼ cup bacon fat
  • ¼ teaspoon pepper, ½ cup hot vinegar

Cut potatoes into half-inch cubes; add onion, salt, pepper, celery, and mustard seed; heat bacon fat, add vinegar, and pour over potatoes; let stand until cold, and serve on any crisp SALAD green. Garnish with PICKLED beet.

Better Meals for Less Money, by Mary Green (Year 1909)