This recipe for Club Salad has been taken from Joe Tilden’s Recipes for Epicures, 1907
Major Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast. Ever since his death his many friends have been trying to learn the culinary secrets which made a repast of his devising so delicious. He had given his recipes to but few, and those few his most intimate friends and fellow spirits. One of the most favored of his old companions has given this complete collection of his recipes for publication.
San Francisco, May, 1907.
Boil separately two carrots, two turnips, and four potatoes. When cold, cut the vegetables into dice and mix them together, adding three apples peeled and cut into small bits. Toss in a large salad bowl with several olives for garnish. Bits of celery or cold cauliflower may be added. Pour over all a mayonnaise, or if preferred, a French dressing.
Another dressing that is excellent with this salad is one made of the yolks of four raw eggs beaten into half a glass of rich cream which may be either sweet or sour. To this add one teaspoonful of salt, one of mustard and a wineglassful of vinegar, blending carefully.
If you try this recipe, as I will be doing, please let us know and maybe share a photo 
Judging by the components, it’ll be a bit tasteless to my taste.
It reminded me of the Vinaigrette salad the Russians make often. To quote W-a:
“the Russian kitchen Vinaigrette (????????) is not a sauce, but a salad with cooked, finely chopped vegetables (potatoes, carrots, beets) and sauerkraut (shredded and fermented cabbage) with oil and salt. It belongs to the traditional holiday recipes.”
In the raw version, it’s pretty edible, but not with much joy.
To make the salad tastier, pickled cucumbers, canned peas and chopped fresh apples are also added to the salad. Maybe it was my mom’s version, though.
I think that is quite tasty salad but perhaps I will not add carrots there because I do not like it.