WW2 Whit Salad (Mock Egg Salad with Potatoes and Vegetables)
Print recipe
| Serves | 4 to 6 |
| Prep time | 15 minutes |
| Allergy | Milk |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish, Salad |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Formal Party |
| Region | British |
| From book | Victory Cookbook by Marguerite Patten |
An authentic WW2 salad recipe where the eggs (which were rationed) are made with carrot, a little cheese and mashed potatoes! This salad looks very attractive and feeds four people with ease. Potatoes, that were home-grown, are put to good use in this salad recipe, which is very healthy due to many raw vegetables. The name "Whit Salad" is thought to be derived from Whitsun, which is an important holiday in the church calendar and was celebrated as a public holiday with picnics, fêtes, galas, walks, dances and church suppers.
Ingredients
Mock potato eggs
- 225g grated carrots
- 50g grated Mature Cheddar cheese
- 450g cooked mashed potatoes (Desiree)
Salad
- 450g cooked, diced potatoes (Charlotte or Maris Peer)
- 1/2 small cabbage, grated (or celeriac)
- 2 - 3 carrots, grated
- baby gem lettuce leaves
- 12 small (cherry) tomatoes, halved
- fresh chives, snipped
Salad dressing
- 1/2 teaspoon salt
- pinch of white pepper
- 1 teacup of milk (about 120mls)
- 1 tablespoon vinegar
- 1/2 teaspoon English mustard powder
- 1 teaspoon sugar
Note
An authentic WW2 salad recipe where the eggs (which were rationed) are made with carrot, a little cheese and mashed potatoes! This salad looks very attractive and feeds four people with ease. Potatoes, that were home-grown, are put to good use in this salad recipe, which is very healthy due to many raw vegetables. The name "Whit Salad" is thought to be derived from Whitsun, which is an important holiday in the church calendar and was celebrated as a public holiday with picnics, fêtes, galas, walks, dances and church suppers.
Directions
| Step 1 | To make the potato eggs, mix the grated carrots and cheese together to form balls, like egg yolks; add a little of the mashed potato to bind them if necessary. Wrap the balls with a layer of mashed potato, and then cut in half, so they resemble hard boiled eggs. |
| Step 2 | Arrange the salad ingredients on a large serving platter - lettuce first and then the carrots, cabbage (or celeriac), diced potatoes with snipped chives; arrange the tomatoes and mock egg halves around the outside of the salad. |
| Step 3 | Make the dressing by whisking all the ingredients together and drizzle over the salad. |
| Step 4 | NB: Any root vegetables can be used in place of the cabbage and carrots, and commercially made salad cream can be used too. When watercress is in season, decorate the salad with watercress. |
