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

SALADS AND SAUCES

POTATO SALAD #19, 20
 

Potato Salad #19

Take 12 good-sized potatoes boiled and salted, 4 hard-boiled eggs, 2 small onions, 1 bunch of celery, chop all together. Then take 1/2 cup of sour cream, 1/2 cup of vinegar, 2 eggs, and 1/2 cup of sugar. Beat together, then let come to a boil; pour over the potatoes, stir well and serve cold.

Sister Elizabeth Eckerle, Flora, Ind.
 

Potato Salad #20

Take a teacupful of cold mashed or boiled potatoes. Boil 3 eggs hard and chop potatoes and eggs up fine together. Take 1/4 pint of sour cream, a little vinegar, a little salt and pepper, and 1/2 teaspoonful each of celery and mustard seed. Bring this mixture to a boil and mix with the potatoes and eggs. Celery or onions chopped up may be added if liked.

Sister Katie Moore Strickler, Ivester, Iowa.