Picnic Celery Salad

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Can’t imagine they had too much time for picnics during WWI, but when they did, cooks made this simple, tasty salad. Adapted from the 1910 Manual for Army Cooks.

Ready in: 20 mins

Ingredients

Serves: 6

• 1 1/4 pounds celery, diced finely
• 2 hard-boiled eggs, chopped (optional)
• 1 potato, boiled and mashed
• 6 tablespoons olive oil
• 3 tablespoons vinegar
• Salt and cayenne pepper, to taste
• 1/4 cup spicy mustard
• 3 tablespoons water

Preparation method

Prep: 20 mins

1. Combine celery and eggs in a large mixing bowl.
2. In a separate bowl, using either a hand whisk (if you feel like a workout) or an electric hand mixer, pour the oil and vinegar very slowly into the mashed potato while mixing. Add salt and cayenne pepper to taste, then beat in the mustard. Add water until dressing is gravy consistency.
3. Pour dressing over the celery and eggs, and toss to coat. Refrigerate for 30 minutes, then serve.