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POTATO SALAD (a French recipe)

Cut ten or twelve cold boiled potatoes into slices from a quarter of an inch to half an inch thick; put these into a salad bowl with four table-spoonfuls of tarragon or plain vinegar, six table-spoonfuls of best salad-oil, one table-spoonful of minced parsley, and pepper and salt to taste. Stir well, that all the ingredients may be thoroughly mixed. Potato salad should be made two or three hours before it is required for the table. Anchovies, olives, or any pickles may be added to it, and also bits of cold beef, chicken, or turkey, if desired. It is excellent, however, without these.