Potato Salad. Time—¾ hour.
8 large waxy potatoes, 1 small onion or shalot, 2 tablespoonfuls chopped parsley, 1 yolk of egg, 1 gill of salad oil, 2 tablespoonfuls vinegar, pepper and salt to taste, 1 lettuce.
Boil the potatoes off cold, slice them into a salad bowl, and sprinkle the chopped onion, parsley, and seasoning over them. Beat up the yolk, and stir the oil and vinegar gradually into it. Pour this dressing over the potatoes; mix with a fork, and garnish with lettuce.