Old-Fashioned Potato Salad
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
6 medium potatoes (about 2 1/2 lbs)
1/2 cp chopped celery
1/2 cp pared, diced cucumber
1/4 cp chopped peeled onion
1 1/2 tsp salt
1/8 tsp pepper
1 tbsp poppy seeds
3/4 cp French dressing
1/4 cp mayonnaise
1 - Scrub potatoes.
2 - Rinse.
3 - Pare and cut into halves.
4 - Place in saucepan.
5 - Cover with boiling, salted water.
6 - Cover pan.
7 - Cook 20 minutes or until potatoes are tender when pierced with a fork.
8 - Drain.
9 - Shake pan over low heat a few minutes to dry potatoes.
10 - Cut into small cubes.
11 - Combine with vegetables and seasoning, tossing to mix well.
12 - Combine French dressing and mayonnaise.
13 - Pour over salad.
14 - Toss just enough to coat potatoes with eressing.
15 - Chill in covered bowl in refrigerator.
16 - Sprinkle with paprika before serving.
Makes 4 to 6 servings.