Old-fashioned Potato and Egg Salad

Potaot and Egg Salad in bowl

Memorial Day doesn’t seem complete without Potato Salad – and the best Potato Salads contain hard-boiled eggs, so I was thrilled to find a hundred-year-old recipe for Potato and Egg Salad.

The Potato and Egg Salad was delightful with crunchy celery and chopped pickles – but what made the salad really special was the dressing. The dressing was made with whipped cream and vinegar – and was amazingly light compared to the usual mayonnaise dressing. The whipped cream dressing takes a little longer to make than mayonnainse dressing, but it was well worth the extra effort

Here’s the original recipe:

Potato and Egg Salad
Source: For Luncheon and Supper Guests (1922)  by Alice Bradley

I didn’t have any onion juice, so substituted 1 tablespoon chopped onions.

Here’s the recipe updated for modern cooks:

Potato and Egg Salad

  • Difficulty: moderate
  • Print

2 cups cold boiled potatoes, cut into 1/2 inch cubes

1 cup celery or cabbage, chopped (I used celery.)

2 or 3 hard-boiled eggs, chopped (I used 2 large hard-boiled eggs.)

2 tablespoons pickle, chopped (I chopped several Bread and Butter Pickle slices.)

2 tablespoons green pepper or pimento, chopped (I used green pepper.)

1 tablespoon parsley, chopped

1 tablespoon onions, chopped

cream dressing, see below

If desired, lettuce or cabbage leaves

Put the cubed potatoes, celery or cabbage, chopped eggs, chopped pickle,, green pepper or pimento, parsley, and onions  in a mixing bowl and gently stir to combine. Chill in refrigerator. Just before serving, add Cream Dressing and gently stir until the potatoes and other ingredients are evenly coated with the dressing.  If desired, serve on lettuce or cabbage leaves.

Cream Dressing

2 teaspoons flour

1 teaspoon salt

1 teaspoon mustard

1 1/2 teaspoons powdered sugar

dash cayenne (red) pepper

1 teaspoon butter

1/3 cup vinegar

1 egg yolk, beaten

1/2 cup whipping cream

Put the flour, salt, mustard, powdered sugar, cayenne pepper, and butter n a saucepan or double boiler, and gradually add vinegar while stirring constantly.  Using medium heat, cook until thickens while stirring constantly. Put a a spoonful of the hot mixture in the bowl with the egg yolk, and immediately stir rapidly; then add the mixture to the mixture in the saucepan or double boiler while stirring rapidly. Continue stirring and cook for 1 minute. The mixture will be very stiff. Put in a small bowl and cool in refrigerator.

Shortly before serving, whip the cream until it is stiff. Add the cooled vinegar mixture, and beat until smooth.

http://www.ahundredyearsago.com

24 thoughts on “Old-fashioned Potato and Egg Salad

  1. The ingredients are exactly the same as the potato salad we enjoyed, but of course we always stuck with the mayo. This would be an interesting dressing to try; it does sound good.

    1. Like you, we always used mayonnaise. The old recipe makes me wonder if whipped cream was often used back in the days when commercially-made mayonnaise was less common.

  2. I enjoyed reading this recipe. It would be heresy to prepare it. My family is addicted to NY deli potato salad, and we were given the recipe by a relative of someone who once owned a deli. I’ve made it for the neighborhood block party tomorrow. John will be in seventh heaven, or at least potato salad heaven.

  3. I wonder if this method of making potato salad ended up being the inspiration for Miracle Whip. Here many people argue over whether to use it or mayonnaise. Perhaps the sweetness of Miracle Whip is similar to the old recipe.

  4. ‘ whipped cream and vinegar ‘, boy, now that’s 2 ingredients that I never would of thought of using together. 😀
    I agree it’d be more time consuming since the dressing has to be cooked, But I bet your potato-egg salad was delicious. It sounds quite tasty. Thanks for sharing. 🙂

    1. It is an unusual combination, but I really liked this recipe – and anticipate I’ll make it again when I have guests over.

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