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Salad

Salad Dressing

A dressing made from boiled potatoes, eggs, mustard, oil, vinegar, salt, anchovy sauce, and onion.

From an old cookbook · modernised transcription
By Kaufman, Nettie M · From a historical cookbook (Internet Archive) · 4 ingredients
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Salad Dressing

Why it works: Potato and mustard 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 ↓

Salad Dressing

Ingredients

Directions

  1. Pass two boiled potatoes through a kitchen sieve.

  2. Take a single spoon of mordant mustard.

  3. Add a double quantity of salt.

  4. Add four times the spoon of oil of Lucca crown.

  5. Add twice the spoon of vinegar procured from town.

  6. Add the pounded yellow of two hard-boiled eggs.

  7. Add onion and toss the mixture.

  8. Add a magic spoonful of anchovy sauce.

Nutrition, whole recipe (rough)

242Calories
11 gProtein
6 gFat
38 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Egg1 large egg (50g)78
Mustard1 tsp (5g) yellow3
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 Kaufman, Nettie M. 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. Potato + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together1,340 recipes

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

  2. Egg + mustardtop 28% of all pairs
    Smell alikemoderate
    Cooked together9,210 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Potato + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Potatoes
Once mashed through a sieve, they form a smooth, thick base that carries the dressing.
Eggs
Pounded yolks add richness and help bind the oil and vinegar into a thicker dressing.
Mustard
Its natural emulsifiers help hold the oil and vinegar together instead of separating.

The step that matters

Adding the oil. Oil should be added gradually while mixing so it breaks into tiny droplets that stay suspended. Adding it all at once can make the dressing separate and look greasy.

Swap the potato

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

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

Fit is the average pairing score against egg, mustard. 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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