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1904 - The Blue Grass Cook Book

Potato Salad

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1904 - The Blue Grass Cook Book
Potato Salad

Mrs. George Dabney

Ingredients:
1 quart cold potatoes,
1/2 pint cold peas which have been cooked till tender,
2 or 3 good-sized, firm tomatoes, not too ripe,
2 stalks of celery,
1 onion chopped fine.

Directions:
Cut the potatoes, tomatoes, and celery into small pieces,
add the onion and season with salt and pepper.
Serve on lettuce leaves with a rich mayonnaise.