Sydney Smith's Salad Dressing
Sydney Smith's salad dressing gets its creamy body from sieved boiled potato and mashed egg yolk instead of a whisked emulsion. Smith, the clergyman and wit who helped found the Edinburgh Review, gave his name to this mix, and it became a favorite of American cooks in the 19th century. Mustard, vinegar, minced onion and a spoonful of anchovy sauce keep it sharp and savory, and it takes minutes once the potatoes are cooked.
Instructions
Press the boiled potatoes through a sieve or a ricer into a mixing bowl. You want a fine, fluffy mash with no lumps, since the potato is what gives the dressing its body.
Add the mustard, salt, olive oil, vinegar, mashed egg yolks, minced onions and anchovy sauce to the bowl.
Mix everything well until the dressing is smooth and evenly combined, with no streaks of oil or pockets of yolk left. Taste it and use it on salad.
Make it personal.
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