Potato Salad

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Prep time: 30 minutes
Cook time: 35 minutes
Serves: 4

Marion Butts of Los Banos was looking for a potato salad recipe from a Betty Crocker children's cookbook from the 1940s. She says the recipe included an Italian vinegar and oil dressing as an ingredient.

Susan Brown of Sacramento shares this recipe, which she found in a 1955 Betty Crocker Boys and Girls Cookbook. She notes that the recipe includes a vinegar and oil dressing but it's called French dressing, not Italian.

• Ingredients:

Potato salad

4 medium potatoes, unpeeled

¼ teaspoon salt

1 cup sliced celery

¼ cup minced onion

¼ cup pickle relish

3 hard-cooked eggs, sliced

French dressing

½ cup vegetable oil

2 tablespoons vinegar

2 tablespoons lemon juice

½ teaspoon salt

¼ teaspoon paprika

¼ teaspoon dry mustard

• Instructions:

Place potatoes in a large pot and cover with water. Bring to a boil and boil potatoes for 30 to 35 minutes. Drain water and then cover potatoes with cold water. Drain again and cool slightly. Remove skins and slice potatoes or cut into cubes. Place in bowl. Sprinkle potatoes with salt. Add celery, onion, relish and eggs. Toss to combine.

Combine dressing ingredients in a jar and shake well. Pour over potato mixture and toss. Chill well before serving.

Note: The potato salad may be tossed with ½ cup mayonnaise before serving, if desired.

• Per serving, without mayonnaise: 448 calories; 8 grams protein; 36 grams carbohydrates; 31 grams fat (5 saturated, 9 monounsaturated, 17 polyunsaturated); 159 milligrams cholesterol; 639 milligrams sodium; 3 grams fiber; 8 grams sugar; 62 percent calories from fat