Mix cold sliced boiled potatoes with mayonnaise dressing and add 1 tablespoon of capers.
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.
ROMAINE SALAD
Pick over crisp heads of romaine, let stand a few minutes in cold water, then shake until dry, and serve with French dressing to which grated onion is added, using 1 teaspoon of it to each cup of dressing.
SOUTHERN SALAD
To 2 cups of cold boiled rice add 2 chopped hard-boiled eggs and blend well with mayonnaise. Arrange on crisp lettuce leaves with a garnish of egg slices, and beet, and sliced olives.