Tuesday, February 16, 2010

Irish Potato Salad

From "Salads for Breakfast, Dinner, Supper", by Bessie R. Murphy, Rand McNally and Company, Chicago, 1920

12 medium-size potatoes
Oil
4 hard-boiled eggs
Vinegar
1 onion (large)
1 teaspoon salt
1 teaspoon mustard
1/2 teaspoon pepper
Tabasco sauce

Mash the yolks of eggs with 1 level teaspoon of dry mustard. Smooth out all lumps, and add enough olive or salad oil to make a thick paste. Thin it down to the consistency of cream with vinegar, and add the salt, black or white pepper, and a dash or two of tabasco sauce.

Chop the white of 2 eggs very fine. Peel and chop onion very fine.

Add the chopped egg and onion to the dressing, and mix all thoroughly, adding the dressing to the potatoes, which should be sliced about 1/4 inch thick.

Garnish with sliced whites of hard-boiled eggs and parsley. This recipe will serve 8 or 10 persons.

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