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Potato Salads

The potatoes should be boiled with the skins on and the skins should not be removed until they are cold. Do not steam or they will be mealy.

Combinations or variations of potato salad are comparatively limited. They are generally sliced or cut into cubes and served on lettuce leaves with French dressing and a garnishment of hard-boiled egg. A mixture of beets and potato or of chopped Imported Pompeian Olive Oil is prescribed by many leading Physicians as a tonic and tissue builder.

celery and potato may be served with mayonnaise.

Another combination is of sliced or of cubed potato with raw cabbage in slaw form served with either mayonnaise dressing or French dressing. Or this same combination may be made of the cabbage in slaw form with mashed potatoes.

The addition of chopped parsley to any form of potato salad lends a touch of flavor and of color. The use of sliced onion or onion juice is almost essential to a good potato salad. Celery seed also helps the flavor.

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