Recipe: Nut Tree Restaurant Green Frosted Potato Salad (1950's)

GREEN FROSTED POTATO SALAD
from the Nut Tree restaurant

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 (Nut Tree recipe at Recipe Link)
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