Recipes from the Past

Recipes taken from Pat Anfinson’s cookbook

POTATO SALAD

5-6  Hard cooked eggs, cut up
1-2 Tbsp. finely chopped onion
½ cup chopped celery 
7-8 potatoes, boiled with their jackets 
½ cup thinly sliced radishes
1 Tbsp. chopped chives

Dressing:
1 ½ cups salad dressing
1 Tbsp. vinegar
½ tsp. Dill weed
2 Tbsp. cream or sour cream
2-3 tsp. Mustard 
1 tsp. Sugar
Salt and pepper to taste

Mix together, add chopped onions

Cook eggs and potatoes, peel while still warm and cube or cut into small chunks. Mix warm potatoes and eggs with dressing to which chopped onion has been added. Refrigerate immediately and let chill for several hours. (Adding the dressing to the warm potatoes, lets them absorb the flavors better) 
Chop the radishes, celery and chives and put in covered dish in the refrigerator. Just before serving, add to the potato and egg mixture (to retain crispness) transfer mixture to salad bowl, garnish with sliced hard cooked eggs, radishes, parsley, lettuce, tomatoes, etc.