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Potato-and-Nasturtium Salad

(E. J. MCKENZIE.) INGREDIENTS.

I quart of potatoes, cut in cubes. 1/2 a cup of chopped gherkins.

I cup of tender nasturtium shoots, cut in bits. 2 tablespoonfuls of pickled nasturtium seeds.

Onion juice or garlic. 6 tablespoonfuls of oil. 5 tablespoonfuls of vinegar.

Salt and pepper.

Chopped parsley.

Method. - Mix the potatoes, gherkins, nasturtium shoots and seeds in a bowl rubbed over with garlic; add the oil, vinegar and seasonings, and mix again. Pile in a mound on a serving-dish, dust with chopped parsley, and garnish with a wreath of nasturtium blossoms and leaves.