Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Potato Salad

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Potato Salad' in Selections from Aunt Sammy's Radio Recipes and USDA Favorites, U.S. Department of Agriculture, Science and Education Administration, Home and Garden Bulletin No. 215, issued August 1976 (in the 'Recipes from the 1920's' section, a selection reprinted from the first edition of Aunt Sammy's Radio Recipes and retested by USDA for this bulletin — filed from this 1976 federal edition, the edition actually read, not attributed to 1927) — a U.S. federal work, public domain. Text read in full at https://www.gutenberg.org/files/65379/old/65379-0.txt (Project Gutenberg eBook #65379). Natural with one traps-pass specification: the original's 'salad dressing' is specified as a gluten-free mayonnaise-style dressing, because bottled dressings are a check-the-label trap category; no other ingredient was changed. The original names no yield and no chill time; the filed yield of 6 servings and the 1-hour chill are editorial assignments, disclosed here. Distinct from the pool's hot and scalloped potato dishes.

Potatoes cooked in their jackets, skinned and cubed cold, then folded with celery, pickle, grated onion, and a full cup of dressing. Chilled thoroughly and served on crisp lettuce — a 1920s USDA picnic standard.

Category: SidesServes: 6Time: 90 minComplexity: 1/5

Why this complexity: Single technique: boil, cube, fold, chill; Potatoes are mixed lightly so the cubes do not break down.

Ingredients

  • 4 medium potatoes
  • 1 cup finely cut celery
  • 1 1/2 teaspoons salt
  • 1 teaspoon grated onion, or more to taste
  • 1/4 cup chopped pickle (dill)
  • 1 cup gluten-free mayonnaise-style salad dressing
  • Crisp lettuce leaves, for serving

Method

  1. Cook the potatoes in their jackets in boiling salted water until tender but not soft. Drain and remove the skins.
  2. When the potatoes are cold, cut them in small uniform cubes.
  3. Add the celery, onion, pickle, salt, and dressing. Mix together lightly to avoid breaking the potatoes and making them mushy.
  4. Chill thoroughly, at least 1 hour.
  5. Serve on crisp lettuce leaves.

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