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Potato Salad (Scrub and boil ten medium)

Scrub and boil ten medium sized potatoes, skin them and cut in half inch dice; into the yolks of two raw eggs work slowly one-half of a cupful of olive oil; when thick and smooth, add one teaspoonful of salt, one-third of a teaspoonful of white pepper, one-half of a cupful of vinegar, and two tablespoonfuls of finely chopped onion. Put the hot potatoes in layers in a salad bowl, with a portion of the dressing between each layer, and over the top pour onehalf of a cupful of boiling water; cover and set aside for two hours, garnish with cress or such greens as may be procurable.