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Potato Salad (Preparing a potato salad it)

In preparing a potato salad it is much more digestible if a portion of the dressing is poured over the potatoes while hot. Sufficient mayonnaise may be prepared at one time to last for several days, keeping it in a cold place. Dilute a portion of this mayonnaise with an equal quantity of tarragon or plain vinegar, and for each half cupful add one tablespoonful of onion juice. Dice the potatoes before cooking, and as soon as drained pour over them a part of this dressing, turning them through several times, so that they may absorb it evenly. When cold, add the remainder of the dressing and as much cut celery as you have of potatoes. The celery may be omitted and chopped onion added, one quarter as much onion as potato and no onion juice.