Have the potatoes cut into cubes. Mix the oil, vinegar, salt, pepper, and onion juice together, and sprinkle over the potatoes. Stir lightly with a fork and set away in a cold place for several hours. At serving time add the celery and dressing, stirring lightly with a fork. Turn into a deep dish, and garnish with celery leaves or parsley.
Potato Salad, No. 2.
1 pint of potato cubes.
1/2 teaspoonful of salt.
1/8 teaspoonful of pepper.
1 teaspoonful of minced onion.
1 gill of cooked dressing, or the quantity of
French dressing made by the rule given.
Mix the seasonings and dressing with the potato cubes. Turn into a dish, and garnish with parsley. Let the salad stand for an hour or more before serving, that the seasonings may strike through the potatoes.