Potato Salad
3 good sized potatoes I teaspoonful of salt I saltspoonful of black pepper Pare and boil the potatoes. While they are boiling, pre- 9 tablespoonfuls of olive oil 3 tablespoonfuls of vinegar I good sized onion 3 or 4 sprigs of parsley pare the dressing. Put the salt and pepper into a bowl, and add gradually the oil; stir until the salt is thoroughly dissolved; add gradually the vinegar, stirring all the while. Chop the onion very, very fine. When the potatoes are done, cut them into thin slices, mix them carefully with the onion, then add the dressing, and turn them upside down without breaking the potatoes. Dish and stand away in a cold place for one or two hours. Sprinkle with the parsley chopped very fine. The dish may be garnished with parsley and pickled beets cut in fancy shapes. 6 tomatoes