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1894 German Potato Salad
1/4 cup of hot fryings from frying ham
1 cup vinegar
1 Tablespoon sugar
Hot boiled potatoes
Pepper and salt to taste
One onion, chopped fine
Hard boiled eggs for garnish
Young dandelions, optional, if available
After frying ham, put one-fourth cup of the hot fryings into a skillet with one cup of good vinegar, one tablespoon of sugar; let boil a moment. Slice hot boiled potatoes into your salad bowl; season with pepper and salt, and one onion, chopped fine.
Pour over this the hot vinegar, and mix well. Garnish with hard boiled eggs. Early in the spring young dandelions added to this are very nice.
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Last updated February 11, 2011