RED POTATO SALAD
Use equal quantities of boiled beets (canned ones are convenient) and boiled potatoes. Dice both and mix well together, adding 1 tablespoon of vinegar. Let stand until the potatoes are reddened, then add 1 tablespoon of grated onion, mix well with French dressing, and garnish with slices of hard-boiled egg. Place in a salad bowl, with fine white cabbage or crisp lettuce leaves.