Home › Cookery › Potato Salad (To one quart potatoes mashed)

Potato Salad (To one quart potatoes mashed)

To one quart potatoes mashed fine and rubbed through a colander: 1 tablespoonful fresh butter. 1 teaspoonful salt. 1 teacupful rich milk. Cream all together and beat until light. Rub the yolks of three hard-boiled eggs with- 2 teaspoonfuls mustard. 2 teaspoonfuls sugar. 1 teaspoonful pepper. 1 teaspoonful salt. Enough pepper vinegar to moisten. Then chop the whites of the eggs very fine and mix in.

Put a layer of the potatoes in the salad-bowl and with a spoon put the dressing over in spots. Another layer of potatoes, then the dressing, and so on, putting the dressing on top.

Garnish with curled parsley, and serve.--Mrs. S. T.