7 each russet potatoes
1/3 cup cider vinegar
2/3 cup mayonnaise
1 1/2 tbsp sugar
2 each hard-cooked eggs, sliced *
1 kosher salt to taste
Directions
* Hard-cooked sliced eggs are optional.
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Cook potatoes in their skin until tender but still firm. Peel
potatoes while hot and cut into chunks; mix in vinegar. Add
mayonnaise, sugar and eggs and celery, if desired. Season with salt
to taste.
Printed in the July 2, 1992 issue of the Los Angeles Daily News.
Servings: 10 servings
Almost Like Alan's Potato Salad Recipe brought to you by Recipe Ideas
Categories: Potato; Salad; Vegetable
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into history, in fact as far into history as the early Egyptians, and potentially, even further back. Having said that, generally, these old recipes were just simple pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to food historians are some clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. As we move into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes cooked by wealthy roman citizens. In his works, he tells us how the roman meals were separated into appetizers, main meal and afters, a style of dining still practiced today. He also recounts how the early Romans were skilled in the use of many different spices and herbs, including a few that will be familiar to modern chefs for example bay, mint and dill. In the 15th century, knights returning from the crusades brought us many spices and herbs from Arab cooking, including parsley, basil and rosemary. These new foods and spices led to an eruption in manuscripts on food, many of which still exist in private collections. Over the next few centuries, the wealthy families of Europe competed with each other to lay on the most exotic banquets, and as a consequence, the best cooks and their collection of recipes could command a high salary. Nevertheless, it was during the 19th century that formal cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and publishing recipes of the day. By the arrival of the twentieth century, recipe publications are in high demand, mostly due to more people being able to read, people having more leisure time and having more money to spend. |
We hope you enjoy this Almost Like Alan's Potato Salad recipe.
