THE ORIGINAL ‘RECEIPT’

POTATO SALAD. – Boil eight potatoes in their skins, and do not peel them until they are cold.  Rub the inside of your salad-bowl with a clove of garlic (if you dislike the flavor of garlic you may omit this).  Slice the potatoes into the bowl, and add to them an onion which you have minced fine and scalded for 5 minutes in boiling water.  Season the vegetables with pepper and salt, and pour upon them five tablespoons of oil and two of vinegar.  Toss and turn them in this.  Some people relish the addition of a couple of cold boiled beets sliced.

~Karn, W. A. The Art of Cooking Made Easy. Woodstock, 1903.

THE UPDATED RECIPE

• 8 medium-sized potatoes
• 1 medium-sized onion
• 1 clove of garlic
• ¼ tsp. pepper
• ½ tsp. salt
• 5 Tb. olive oil
• 2 Tb. vinegar (cider or other).

Boil the potatoes in their skins, in slightly salted water until they are tender; drain and cool.

Mince the onion fine, and scald it in boiling water for five minutes, then drain.

Rub the inside of a salad bowl with the garlic clove. 

When the potatoes are cold, remove their skins, and slice them into the salad bowl.

Add the minced onion to the potatoes.

Combine the pepper, salt, oil and vinegar, and agitate well, to blend the dressing thoroughly.

Pour the mixture over the vegetables, and toss lightly so that the potato and onion are well coated with the dressing.

This potato salad may be served immediately, or chilled for several hours before serving.

Yield:  4 to 6 servings.

It has a tangy, fresh flavour, and is ideal for a summer picnic.

A note from Patricia: It’s nice having an option for a potato salad that is mayonaise-free. Don’t get me wrong… I love mayo. However, mid-way through the summer, I always feel the urge to migrate away from those rich mayo salads that we’re all so used to eating. This one is just so simple, and lets the potatoes shine, and has that beautiful tang of the oil and vinegar dressing. Fresh!