Nut Tree Green Frosted Potato Salad & Clear French Dressing


from the Nut Tree restaurant, Vacaville, Calif

This is served with a vagabond sandwich plate. You get slices of ham, turkey and cheese and a whole little loaf of Grandma’s bread.

4 pounds potatoes (about 12 medium) cooked in jackets
1/2 cup chopped parsley
1/4 cup chopped green pepper
1/2 cup chopped celery tops
1/4 cup chopped mustard greens (optional)
1/4 cup chopped green onions
1/2 cup chopped dill pickle
1 cup mayonnaise
1/4 cup clear French Dressing (see recipe below)
2 to 2 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard

Coarsely dice peeled potatoes. Mix 1/4 cup of chopped parsley with the next 5 ingredients; take out about 1/2 cup of the mixture and add to rest of parsley; set aside. Toss remainder of chopped mixture with potatoes. Combine mayonnaise, French dressing and seasonings. Add to salad and toss to mix well.

Pack into an 8x8x2-inch pan or shallow 2-quart baking dish. Sprinkle reserved parsley mixture over top. Chill.

Lift out servings with a pancake turner. Garnish with sprigs of water cress or chopped celery tips.

Yield: 9 portions.

Source: This Week newspaper magazine, Sunday , Oct 6, 1957


from the Nut Tree restaurant, Vacaville, Calif

1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 clove garlic, pressed
1 tablespoon lemon juice
1/4 cup red wine vinegar
1/4 cup white wine vinegar
1 1/4 cups salad oil*
1 tablespoon slightly beaten egg whites (use pasteurized egg whites)

Combine all ingredients, beating well. Store in covered jar in refrigerator.

Shake or beat well before serving.

*If a milder dressing is desired, add 1/4 to 1/3 more salad oil and mix well.

Yield: 1 3/4 cups

Source: Nut Tree Remembered: The Cookbook by Tara Baumann, Jim Moehrke, Roy Moehrke, 1997 (Vacaville Museum, CA - ordering info: 707-447-4513)