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Potato Salad (New potatoes make the best)

New potatoes make the best salad, and if they have been boiled with the jackets on so much the better. Cut them in neat dice shapes. Season well with salt and pepper. To two cups add onehalf teaspoonful onion-juice, if liked; one tablespoonful very finely minced capers, two tablespoonfuls melted butter, and one tablespoonful lemon-juice. Toss all together carefully so as not to break the potatoes. Chill. When ready to serve cover with a cooked salad dressing (see page 75), and arrange on a bed of crisp, white lettuce leaves. Garnish with rings of the white of hardcooked egg, and sift yolk on top.