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Best Potato Salad

Favorite hotel supper dish. 2 quarts of boiled potatoes. 1 small onion. 2 tablespoonfuls of chopped parsley.

The popular salad dressing of the preceding receipt. Slice or break the potatoes, mince the onion extremely small, mix, pour the dressing over and combine thoroughly by turning the salad from one bowl to another three or four times. Throw the fresh chopped parsley into it just before serving. The whites of the eggs may be added, cut in strips. The foregoing is the formula, the rut to run in, but how shall we infuse life into it or explain the particular knack which makes one person's potato salad so utterly unlike and superior to another's? Cold potatoes which have remained in the dinner steamers three hours, then are peeled and sliced, may do--the dressing will carry the burden of their inferiority, but they are not best. Take new potatoes if you can, if not, good mealy old ones, pare and divide in large pieces. Throw them in cold salted water and boil about half an hour, or till just done. Drain the water from them and break the largest pieces apart with a twist of a fork. When nearly cold mix the dressing with the potatoes and set the bowl on ice till wanted.

We obtain the best salads with the least fuss when we can get those trifling cooks, two or more of them, to run a rivalry with each other who can make the best. The last described dressing is a little tedious, being a double compound of cooked and raw. The person dishing up vegetables during the slow latter end of dinner generally can prepare it between times to be ready for the next meal.

All these salad dressings are susceptible of improvement by added flavorings, and the epicure gets in his extra harmonies in that way. Not to confuse our directions we will treat of the flavoring complications by themselves in a special chapter.

A scarcity of eggs often makes us employ a salad dressing that can be made without any, for hotel meals go on incessantly, but another reason for the following being kept in mind is its whiteness to contrast with the preceding kinds, which are all yellow.