Potato SALAD is usually considered to be an economical SALAD. It may be made with left-over potatoes or potatoes cooked especially for this purpose. If there are in supply a large number of small potatoes, which are difficult to use in ordinary ways, they may be cooked with the skins on and peeled to be used for SALAD when they have cooled. A boiled SALAD Dressing is perhaps the most desirable for such a SALAD.
POTATO SALAD No. 1
(Sufficient to Serve Four)
- 2 c. diced potatoes
- 1 medium-sized onion
- Boiled SALAD Dressing
- 1/2 tsp. celery seed
- 1 Tb. parsley, chopped
- 1 hard-cooked egg
Dice the potatoes into 1/2-inch dice, chop the onion fine, and mix the two. Add the celery seed and parsley and season the whole with salt. Just before serving, mix well with boiled Dressing. Garnish a SALAD bowl or SALAD plates with lettuce, place the SALAD on the lettuce, and then garnish with slices of hard-cooked egg.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)