{"id":7168,"slug":"potato-salad-no-2","title":"POTATO SALAD, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one quart of small potatoes, Bermuda potatoes are best","cold water, slightly salted","white onions sliced very thin","for the French dressing: oil and vinegar, the vinegar part tarragon, salt and pepper","stiff mayonnaise","cream","hard-boiled eggs","boiled beets","parsley"],"ingredients_norm":["potatoes bermuda potatoes are best","cold water slightly salted","white onions sliced very thin","for the french dressing: oil and vinegar the vinegar part tarragon salt and pepper","stiff mayonnaise","cream","hard boiled egg","boiled beet","parsley"],"steps":["Boil one quart of small potatoes, Bermuda potatoes are best. Do not peel them, just wash and scrub the potatoes thoroughly in cold water.","Put them in a kettle with enough cold water, slightly salted, just to cover them; stand them over a brisk fire with the kettle covered until the water begins to boil; then turn down the heat, lift the cover of the kettle slightly and let the potatoes cook slowly till done.","Drain off the water and stand the potatoes where they will get cold. But do not put them in a refrigerator.","When quite cold, peel the potatoes and slice them very thin in a salad bowl.","To every two layers of potato slices sprinkle over a very light layer of white onions sliced very thin. Texas onions are particularly fine for this purpose.","When the salad bowl is well filled pour over the salad a French dressing made of equal parts of oil and vinegar; let the vinegar be part tarragon; use a palatable amount of salt and pepper.","When ready to serve, cover the surface of the salad with a stiff mayonnaise in which a suggestion of cream has been mixed. Ornament with quarters of hard-boiled eggs, boiled beets cut in fancy slices and a fringe of parsley around the edge of the bowl."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w44:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4ed873c9954d49e62abdd01b87a655b1f44fe0dd6896bd0818df047c060806f1","created_at":"2026-08-02T16:58:29Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/potato-salad-no-2"}