Recipes > Salads > Potato Salads > Fine Potato Salad

Fine Potato Salad


  • 10 medium sized potatoes
  • yolks of 2 eggs
  • 1/2 cup salad oil
  • 1 teaspoonful salt
  • 1/2 teaspoonful pepper
  • 1/2 cup white vinegar
  • 2 white onions


Boil the potatoes with their skins on; when done remove the skins and set the potatoes aside to cool; stir the yolks to a cream and slowly add the salad oil, salt, pepper, vinegar and onions chopped very fine; cut the potatoes into fine slices; put a layer of potatoes into a salad dish and pour over some of the sauce; then put in another layer of potatoes and sauce; continue in this way until all is used; then pour over 1/2 cup boiling water, cover and let it stand for 2 hours and then serve. The dish may be garnished with cresses or young lettuce leaves; or lettuce leaves and boiled beets cut into fancy shapes.


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Desserts and Salads (1920).

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