Recipe: Vienna Potato Salad

Slice boiled potatoes thin; chop some onion very fine; slice 2 hard-boiled EGGS and mix. Sprinkle all with salt and pepper. Then heat some vinegar. Add a teaspoonful of made mustard and stir with the beaten yolk of an egg. Mix all together with 1 tablespoonful of hot butter and chopped parsley. Serve with cold meats.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)