POTATO SALAD.
Boil ten or twelve medium-sized potatoes, not too soft, cool a little, peel and slice; add pepper and salt, two tablespoons vinegar (be careful with vinegar not to make it too sour), two tablespoons hot water, a little onion cut very fine. Let it stand half an hour; then add two or three spoons olive oil. Mix well, then serve. To be eaten with cold meats. — Mrs. Werner.