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Potato Salad (III)

INGREDIENTS.

I quart of cubes of cold 14 a teaspoonful of paprica. 3 tablespoonfuls of vinegar. 4 tablespoonfuls of oil. boiled potatoes. 1½ teaspoonfuls of salt.

Capers, beets, whites and yolks of eggs, and lettuce. Method. To the potato cubes add the salt, pepper and oil, and mix thoroughly; add the vinegar and mix again. Pile the cubes in a mound in the salad-bowl. Mark out the surface of the mound into quarters with capers; fill in two opposite sections with chopped beet; use chopped whites of eggs in a third, and sifted yolks of eggs in the fourth section. Finish with a border of parsley.