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The mashed potatoes looked like soup and tasted like water." Another Yelp user was also unimpressed with the dish, noting, "Unfortunately, the mashed potatoes were overly salty and heavy on Old Bay seasoning, so I ended up sending them back." Similarly, other Morton's patrons have described the side dish as "beyond bland" and "almost inedible." Best: Wedge Salad Wedge salads have a surprisingly long history, with one of the first recipes for the dish appearing in Marion Harris Neil's 1916 cookbook, "Salads, Sandwiches and Chafing Dish Recipes." It wasn't long before wedge salads started appearing at restaurants, eventually becoming a classic side dish on steakhouse menus
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