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Rose Waska

A potato salad with eggs, green onions, celery, and a dressing of beaten eggs, vinegar, sugar, butter, salt, and pepper.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 10 ingredients
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Rose Waska

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Rose Waska

Ingredients

Directions

Prepare

  1. Boil twelve potatoes in jackets, peel, and cut into cubes.

  2. Chop the whites of three hard boiled eggs not too fine.

  3. Slice one bunch of green onions finely.

  4. Cut a stalk of celery finely.

Mix the salad

  1. Season with salt and pepper to taste.

  2. Mix the potatoes, egg whites, green onions, celery, salt, and pepper together.

Make the dressing

  1. Beat two eggs, add a scant half cup vinegar, two tablespoons sugar, one-half teaspoon salt, and a teaspoon butter; boil until thick.

  2. When the dressing is cold, thin it with cream.

Assemble and garnish

  1. Line a salad bowl with lettuce leaves.

  2. Add the salad mixture to the bowl.

  3. Garnish with chopped yolks and chopped parsley.

Nutrition, whole recipe (rough)

342Calories
12 gProtein
6 gFat
62 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Parsley1 tbsp chopped fresh (3.8g)1
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 Paidar, Marie, Mrs., [from old catalog] comp. 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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  3. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

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

What each ingredient does

Potatoes
Form the starchy base that soaks up the dressing and gives the salad its body.
Eggs
Hard-boiled whites add firmness, and the beaten eggs thicken the dressing as they cook.
Vinegar
Adds sharpness that cuts through the richness of the eggs and potatoes.
Sugar
Balances the sharpness of the vinegar so the dressing tastes rounded rather than harsh.
Green onions
Contribute a sharp, fresh aroma and flavour that brightens the mild potatoes.

The step that matters

Boiling the dressing until thick. Beaten eggs thicken as their proteins set, but if they get too hot they can curdle and turn grainy. Keep the heat moderate and stir steadily while it thickens.

Swap the onion

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

  1. Capsicumfits better
  2. Chivefits better
  3. Mustardfits better
  4. Onionthe original

Fit is the average pairing score against vinegar, sugar, potato, egg, pepper, parsley. 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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