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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SALADS AND SAUCES

POTATO SALAD #16, 17, 18

Potato Salad #16

Take cold boiled potatoes sufficient to make about 1 quart when chopped fine; slice 1 small onion with the potatoes, enough to flavor. Make a dressing of 1 large cup of sour cream, 1/2 cup of sugar, and nearly 1/2 cup of vinegar; pour over the potatoes and set over the fire until it comes to a boil; then take off and mix in 4 hard-boiled eggs chopped fine, same as potatoes; put in a salad dish and garnish the top with slices of hard-boiled eggs; sprinkle with pepper.

Sister Lillie Calvert, Redfield, Kans.
 

Potato Salad #17

Boil 5 or 6 good-sized potatoes, mash, add 1 onion chopped fine, 4 hard-boiled eggs, and mix well together. Dressing: Take 1 egg, 2 tablespoonfuls of sour cream, 2 tablespoonfuls of sugar, 1 teaspoonful of salt and pepper, 1/2 cup of vinegar: beat the egg and cream together, then add the rest; put on the stove, let come to a boil; pour over the potatoes and mix well, then slice 1 egg and lay on top.

Sister Theodosia Harris, Ladoga, Ind.
 

Potato Salad #18

Take several cold boiled potatoes, chop, then mince 3 good-sized onions; slice 2 hard-boiled eggs; mix all together, season with salt, pepper, and celery seed, then add vinegar to suit the taste. Or mix the potatoes and onions, then make a dressing of 2/3 cup of vinegar, salt, pepper, butter the size of a walnut; beat 2 eggs lightly, then turn into the vinegar, and stir while pouring. Boil in double boiler until thick, and then pour it over the potatoes.

Sister Mary Reddick, Sheridan, Mo.