Speck Confectionery: Potato Salad The Speck Confectionery menu included a popular potato salad, sold for 20 cents a side portion. For years cooks throughout the area came up with their own versions of the Speck's specialty, but something was always lacking. Finally, the recipe appeared in a January 2, 1949 St. Louis Globe-Democrat article. According to the article, "it took Thelma R. Leson, home economist for an advertising agency, to spy out its secret."
Potato Salad Source: St. Louis Globe-Democrat, January 2, 1949 Yield: 6 servings Ingredients
Preparation Boil potatoes until tender. Cool, peel and thinly slice. Fry bacon until crisp. Add onions and cook for 1 minute. Blend in flour, salt, sugar and pepper. Stir in cider vinegar and water. Cook 10 minutes, stirring well. Pour over sliced potatoes. Add celery seed and parsley. Mix and serve warm. Note: In a January 29, 1962 St. Louis Globe-Democrat article about the recipe, food editor Marian O'Brien reported that an "unknown writer" related there was "one little secret" that had been left out of the original recipe. The raw white of an egg, beaten with a fork just enough to break it up, was poured over the salad at the end. The correspondent wrote, "This gives it something no other potato salad ever had." Copyright © 2019 LostDishes.com |
