Potato Salad (Recipe from 1911)

Potato Salad (Recipe from 1911) >>>

New Zealand Herald, Volume XLVIII, Issue 14739, 22 July 1911, Page 6 (Supplement)

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

potato salad recipe converted into metric measurements:

Ingredients

• 1 raw egg yolk

• 1 hard-boiled egg yolk, grated

• 1 teaspoon French mustard (~5 grams)

• 1 teaspoon ground pepper (~2 grams)

• 2 teaspoons salt (~10 grams)

• 3 tablespoons white French vinegar (~45 ml)

• 3 tablespoons oil (~45 ml)

• 3 tablespoons light claret (a type of red wine) (~45 ml)

• 1 dessertspoon cold boiled beet, minced (~10 ml or ~7-8 grams)

• 1 dessertspoon cucumber, minced (~10 ml or ~7-8 grams)

  • Preferably Russian or German salted cucumber (or well-salted ordinary cucumber slices if not available)

• Cold boiled potatoes, roughly cut (diced but not thin) — quantity as needed to mix with the dressing.

Method

1. Mix the raw yolk, grated hard-boiled yolk, mustard, pepper, and salt.

2. Add the vinegar, oil, and claret.

3. Stir in the minced beet and cucumber.

4. Pour this mixture over the cold boiled potatoes and mix thoroughly.