POTATO SALAD
Fancy potato salad may be served for an evening affair with an accompaniment of cold tongue, or it may be garnished with hard-boiled eggs and form the entire course. Serve with it brown bread and butter and coffee.
4 potatoes
8 tablespoonfuls of olive oil
2 tablespoonfuls of cream
2 tablespoonfuls of tarragon vinegar
1 level teaspoonful of salt
1 saltspoonful of pepper
Wash the potatoes and boil them with skins on. The moment they are done, drain the water, dry and peel. Put the oil, salt, pepper and vinegar in a bowl, beat rapidly until thoroughly mixed, and then add one good sized onion, sliced very thin, or use two tablespoonfuls of grated onion. Put in the hot potatoes, sliced, toss them a moment, and if you have it, sprinkle over two tablespoonfuls of vinegar from pickled walnuts, or a tablespoonful of mushroom catsup. Stand aside to cool. When ready to serve, turn on to a cold platter, garnish with chopped parsley, and, if you have them, chopped pickled beets.
This is sufficient for six persons.