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Potato Salad

Cut up half a dozen firm cold boiled potatoes into nice slices, and slice up half that quantity of boiled beet-root, half their quantity of boiled Spanish onions and a small amount of pickled cucumber; arrange the slices of vegetables in artistic order on a salad dish, and prepare a sufficient quantity of salad-dressing with tarragon and salad oil, the former predominating, and season to the taste with salt and pepper; pour it over the vegetables, garnish the dish with slices of hard-boiled eggs, strewing a moderate quantity of powdered sweet herbs over the center, and serve. If desired, a small quantity of English mustard can be added to the dressing.