Home › Salads and Dressings › Potato Salad

Potato Salad

3 tablespoonfuls of vinegar, I teaspoonful of salt, 9 tablespoonfuls of olive oil, I good-sized onion, 4 sprigs of parsley.

Pare and boil the potatoes, and while boiling prepare the dressing. Put the salt and pepper in a bowl, add gradually the oil, then the vinegar, stir until you have a perfect emulsion. Slice the onion very, very fine, and as soon as your potatoes are done (not soft) remove the skins and cut them into slices. Cut them in the same bowl with the onions. Pour over while hot the dressing, and turn upside down carefully with a fork without breaking the potatoes. Dish, sprinkle over the parsley chopped fine, and stand in a cold place for one or two hours. Garnish the dish with parsley and pickled beets cut into fancy shapes.

Sardines may also be used as a garnish, and for variety, a teaspoonful of anchovy paste may be added to the dressing. It is a great improvement.