Recipe: Potato Salad, No. 2

The SALAD given in the accompanying recipe is perhaps more of a combination of vegetables than it is a potato SALAD. However, if there is in supply a small amount of celery, or perhaps a cucumber, or both, this is an excellent way in which to make use of them. In addition to the ingredients given in the recipe, others may be added to this SALAD, such as a few diced radishes, a diced green pepper or two, or a pimiento.

(Sufficient to Serve Six)

  •  1 1/2 c. diced potatoes
  •  Salt
  •  1/2 c. diced cucumber
  •  Boiled SALAD Dressing
  •  1/2 c. diced celery
  •  Lettuce
  •  1 medium-sized onion

Prepare the vegetables in the usual way, dicing them carefully, and just before serving mix them together, season well with salt, and add the SALAD Dressing. Boiled Dressing is preferable. Place in a SALAD bowl or on SALAD plates garnished with lettuce.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)