Potato Salad

¼ Peck of very small potatoes
½ Portion Small Onion
1 Small Bunch Celery
2 Tablespoons of Sugar
4 Tablespoons Olive Oil
½ Pint of Vinegar
Salt and Pepper to taste

Boil potatoes until soft; pare and let cool, then slice very thin; add finely cut onions and diluted vinegar enough to mix well; add salt, pepper and sugar, some celery cut fine and lastly olive oil.

Serenely full, the epicure would say Fate cannot harm me, I have dined today. Sidney Smith