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Potato Salad

Potato salad may be made all the year round with both new and old potatoes, and when plainly boiled is an agreeable accompaniment to cold meat. Cold potatoes that are left may be served up in this way, and will form an appetising dish. If the potatoes are boiled on purpose for the salad, small ones should be picked out, as they often prove wasteful when boiled with large ones. They should be boiled in their jackets, and should be peeled and sliced whilst warm. Make the salad two or three hours before it is wanted. Cut the potatoes into slices the third of an inch thick. Put these in layers into the salad bowl, and sprinkle over each layer a little pepper and salt, finely-chopped parsley, and, if liked, minced chives or shallot. Add oil and vinegar in the proportion of two table-spoonfuls of vinegar to three of oil, and stir them well into the salad. Garnish with sliced beetroot, pickled gherkins, olives, or herbs, or boil an egg hard, mince the yolk and the white separately, and place them in little heaps round the salad. A chopped bloater or two or three sardines finely minced may be stirred in with a potato salad as an occasional change, and tarragon vinegar may be substituted for plain vinegar.