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Potato Salad (Boil potatoes so that a fork)

Boil potatoes so that a fork will pass through them rather slowly, let them cool through or stand over night, then cut in small bits like dice. If onions are liked, chop one very fine and add to them. Make a dressing by taking one teaspoon ground mustard, and rubbing it well with a teaspoon of salt, a little white pepper and two raw eggs well beaten; add slowly one-half tea-cup best salad oil and two teaspoons vinegar, thick cream can be substituted for oil. Beat this until very stiff and turn over the potatoes. Small pieces of cold veal or beef is an improvement to it, some think.