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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Potato and Nut Salad Recipe

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This recipe for Potato and Nut Salad 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!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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