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:

I didn’t have any onion juice, so substituted 1 tablespoon chopped onions.
Here’s the recipe updated for modern cooks:
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.comPotato and Egg Salad