"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Potato and Nut Salad Recipe

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This recipe for Potato and Nut Salad, by , is from Clarington UMC, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Peggy Thurston


5 Tbsp. Shortening, melted
1 tsp. Mustard
1 tsp. Salt
2 tsp. Sugar
2 Egg Yolks
3/4 c. Cream or Milk
1/4 c. Vinegar
3 c. Potatoes, sliced
1 c. Hickory Nuts, broken
1 tsp. Onion, chopped
Parsley, chopped
Beets, cooked and sliced
Lemon, sliced
Lettuce Leaves

Mix sugar, salt, and mustard, and shortening. Stir thoroughly. Add well beaten egg yolks, cream and lastly add vinegar. Cook in double boiler until consistency of cream. If milk is used instead of cream, add 1 tsp. flour to other dry ingredients. Set aside. Mix potatoes, nuts, and onions together. Place on crisp lettuce. Pour dressing over ingredients and garnish to taste with beets, lemon, and parsley.




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