Recipe: Potato Salad (Mashed)

1/2 pint of mashed POTATOES, 2 hard-boiled eggs, 2 tablespoonfuls of Allinson SALAD oil, 1 dessertspoonful of sugar, 1 teaspoonful of mustard, pepper and salt to taste, 2 tablespoonfuls of lemon juice and seasoning; mash the yolks of the eggs quite fine and mix them smooth with the lemon juice, and add this to the Dressing. Chop the whites of the eggs up very fine, mix all together; turn the mixture smoothly into a SALAD bowl or glass dish, and garnish with watercress and beetroot.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)