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Potato Salad

teaspoon pepper Few drops onion juice 1 tablespoon finelyminced parsley About 3 tablespoons olive oil 1 tablespoon vinegar Cut potatoes in-inch cubes. Add seasoning, then olive oil, only what the potatoes will absorb, then add vinegar and mix carefully until it the potatoes will absorb, then add vinegar and mix carefully until it is absorbed.

Mound on a bed of lettuce in a shallow dish. Egg yolks make an attractive garnish if put through a ricer. Tomatoes cut in eighths added to potato salad make a pleasant variation.