With a boiled sour cream and egg dressing.
A potato salad with a similar dressing appeared in the July 12, 1942 edition of The American Weekly, an insert in Hearst newspapers; this particular image is from the insert that was in The Milkwaukee Sentinel:
Made with sour cream boiled dressing
“My friends and family seem to think my potato salad is ‘tops’ and worth raving about,” writes Mrs. Rudolph Dumbeck, Hollywood, California. “I rather like it myself and I’m fussy when it comes to salads. They really should have a decided tang–so here is my recipe.
“Boil potatoes with the skins on, peel while warm. Add to this chopped onion, a green pepper, a little minced parsley and cucumbers if liked and in season. If not, use chopped sour pickles–several sliced hard-cooked eggs, chopped pimientos–I don’t give proportions as it all depends upon amount one is making, whether for home consumption or to take on a picnic–anyway, some people don’t like cucumbers and some can’t eat onions–however, potato salad without onions just isn’t potato salad.
“Over this pour the following dressing while hot so it can be absorbed by the potato mixture: 2 tablespoons sugar, 1/2 teaspoon flour and 1/2 teaspoon salt, 1 teaspoon dry mustard and paprika as desired. Add to beaten yolks of 4 eggs or 2 whole eggs. Add 1 bottle thick sour cream and about 1/2 cup white wine vinegar. Put on stove over direct heat, stirring constantly until it boils up well, once. Remove from fire and pour over potato mixture.
“It improves by standing overnight and I generally add more dressing the next day as I always have an extra supply made up. Celery seed is a nice addition to this salad and sometimes I add shrimps.”
(Mrs. Dumbeck, we take unusual pleasure in giving you a prize for your Potato Salad. The coming of warm weather means the serving of potato salad oftener in most homes. It is comparatively inexpensive and most people like it and we are delighted to find a recipe that is different in some respects from most of the recipes in our files. — Mary Lee Swann.)
The prize was $5, which wasn’t a bad deal–in 1942, that had the buying power of about $70 today.
For the record, Mrs. Rudolph Dumbeck’s first name was Georgia, and she was born around 1881 in Iowa, making her about 61 at the time she submitted this recipe.
From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.
Slice cold potatoes, onions, and hard boiled eggs together.
Put together 1/2 cup vinegar, 1 tsp. butter, 3 Tbsp. sugar, 1 tsp. salt, 1 egg and 1 cup sour cream. Boil until thick and pour over salad.