Rensselaer Semi-Weekly Republican, Volume 41, Number 44, Rensselaer, Jasper County, 12 February 1909 — A New Kind of Potato Salad. [ARTICLE]

A New Kind of Potato Salad.

Wash and scrub, but do not pare, six medium-sized potatoes and cook them in salted boiling water until not quite done; not raw and hard, but just so they will not be mealy. Let them cool in their skfns. When cold, peel them, divide lengthwise in quarters and slice as thin as possible into a bowl. Have ready one medium-sized onion (Bermuda), peeled and shredded fine, also one cupful of thinly-sliced celery, if in season, and one sweet green pepper, freed from seeds and white pith and scalded two minutes and minced. To each layer of potato add a sprinkling of the mixed vegetable, shake on salt and pepper or cayenne, as if you were seasoning it at table; add one tablespoonful (or more if the potato will absorb it) of olive-oil and a scant tablespoonful of vinegar. In this way materials are mixed without making the potato mushy. When all the potatoes 'are sliced, toss up lightly with two forks and set away in a cold place to ripen till serving time. Then taste and add more salt, oil or vinegar as needed. Potatoes, if allowed to stand in the dressing, will absorb a large amount of oil and also of vinegar, and the salad is much richer and more palatable than one quickly prepared with half of the oil left on the plate. Remember in this, as in all salads, to add oil first, that the vegetable may absorb it, for if wet first with the vinegar the oil simply rolls off. Arrange on a salad dish, garnish with a border of crisp lettuce, the stem ends stuck in under the potato; if you wish to make a more substantial dish of it, cover the salad with sifted yolk of hardboiled egg and rings or slivers of the white; or serve a little mayonnaise with each portion.—Delineator.