Golden Potaro Salad

A recipe from “A Picture Treasury of Good Cooking” –
A Tested Recipe Institute Cook Book” published in 1953

Golden Potaro Salad

4 cups diced, cold boiled potatoes
1 small onion, chopped
2 tablespoons chopped parsley
1 cup chopped celery
1 teaspoon salt
Mustard Salad Dressing*
Crisp lettuce


Combine potatoes, onion, parsley, celery, and salt. Pour over Mustard Salad Dressing and stir gently till well-mixed. Let stand about 1 hour. Arrange lettuce in a salad bowl. Put potato mixture on lettuce Garnish with sliced tomatoes and cucumbers, if desired.

Makes 6 to 8 servings.

*Mustard Salad Dressing

4 tablespoons yellow prepared mustard
2 tablespoons light cream or evaporated milk
2 tablespoons sugar
2 tablespoons vinegar
1/4 teaspoon salt
Dash pepper

Combine all ingredients; beat with a rotary beater until light and fluffy.

Makes about 2/3 cup.