Potato Salad from 1879

1. 1

   To one quart of mashed potatoes add, butter, 1 tsp salt and milk.

2. 2

   Cream together until light and fluffy.

3. 3

   Set aside.

4. 4

   Combine the 3 cook egg yolks with mustard, sugar, pepper salt and sprinkle enough pepper vinegar to moisten.

5. 5

   Chop egg whites very fine and mix in with the yolks.

6. 6

   Put a layer of potatoes in the salad bowl and with a spoon, put the dressing over in spots.

7. 7

   Add another layer of potatoes, then the dressing, and so on.

8. 8

   Garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.