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Salmon Salad

Salmon salad with boiled potatoes, hard boiled eggs, onion, celery, and a creamy mustard dressing.

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 11 ingredients
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Salmon Salad

Why it works: Mustard and potato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,340 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Salmon Salad

Ingredients

Directions

Prepare the salad

  1. Use 3 boiled potatoes, 3 hard boiled eggs, diced onion, and chopped celery.

Make the dressing

  1. For dressing, take 1 teaspoon sugar, 1 teaspoon mustard, 1 teaspoon flour, a scant spoon of salt, ½ cup cream, ½ cup vinegar, 1 egg, butter the size of a walnut, pinch of cayenne pepper.

  2. Put the dressing in a double boiler and cook until it thickens.

Nutrition, whole recipe (rough)

761Calories
24 gProtein
7 gFat
148 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Cayenne1 tsp (1.8g)6
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By North End Club (Chicago, Ill.). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mustard + potatotop 7% of all pairs
    Smell alikemoderate
    Cooked together1,340 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Mustard + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together5,066 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Thickens the dressing so it becomes smooth and coats the salad.
Egg
Adds richness and helps thicken the dressing as it cooks.
Vinegar
Adds acidity that brightens the dressing and balances its richness.
Butter (in the method)
Adds fat that gives the dressing a smooth, rounded texture.

The step that matters

Cooking the dressing in a double boiler. Gentle indirect heat lets the egg and flour thicken slowly. Direct high heat can scramble the egg and make the dressing lumpy.

Swap the potato

How well each one fits the dish's main ingredients (sugar, mustard, flour, egg, vinegar, pepper):

  1. Horseradishfits better
  2. Shallotfits better
  3. Capsicumfits better
  4. Potatothe original

Fit is the average pairing score against sugar, mustard, flour, egg, vinegar, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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