Recipe: Potato Salad

Pare six or eight large potatoes, boil until done, and slice thin while hot. Peel and cut up a white onion in small bits and mix with the potatoes. Cut up some breakfast bacon in small bits, sufficient to fill a teacup, and fry it a light brown. Remove the meat, and into the grease stir three tablespoons vinegar, making a sour gravy, which, with the bacon, pour over the potato and onion. Mix lightly. To be eaten when hot. — Mrs. McKenzie.

Seventy-Five Receipts for Pastry Cakes, and Sweetmeats, by Miss Leslie (Year 1832)