Plain Potato Salad

3 cupfuls thinly sliced and diced boiled potatoes

2 hard-cooked eggs

1 onion (medium sized) grated

1 cupful diced celery (optional)

1 1/4 teaspoonfuls salt 1/4 teaspoonful pepper 5 tablespoonfuls olive oil 2 tablespoonfuls vinegar Parsley

Chop the eggs and mix with the potato, celery, onion and seasonings. Then pour over the oil and toss it in. Add the vinegar, mix lightly and let stand to become very cold. Serve garnished with parsley.

Potato Salad (New York)

2 1/2 cupfuls small cooked potato cubes

1 cucumber, pared and diced, or

1 cupful diced celery

2 hard-cooked eggs

Boiled salad dressing

Oil and vinegar

Lettuce

Salt and cayenne to taste

Dress the cucumber and potato separately with oil and vinegar, using 1 1/2 tablespoonfuls of oil to 1/2 tablespoonful of vinegar. Let stand thirty minutes. Drain them thoroughly; dust with salt and cayenne pepper, and toss together with the eggs, chopped, and salad dressing to moisten thoroughly. Arrange on lettuce and garnish as desired with olives or pimento strips, and extra dressing.

Peanut And Potato Salad

3 cupfuls diced cooked potatoes 3 hard-cooked eggs 2 cupfuls diced celery or shredded cabbage

1 cupful peanut meats

Parsley

Lettuce

French dressing

Boiled dressing

Marinate the potato and celery in the French dressing, then mix half the peanut meats, chopped, with it, and a tablespoonful of minced parsley. Add a half teaspoon-ful of onion juice, if desired. Blend with the boiled dressing, arrange on lettuce leaves, and garnish with the parsley, egg and remaining nut meats.

Potato And Pimento Salad

3 cupfuls cooked, diced potato

2 hard-cooked eggs

4 tablespoonfuls minced pimentoes

1 tablespoonful minced onion Boiled dressing Lettuce, or Watercress

Separate the yolks from the whites of the eggs. Chop the whites, and add to the potatoes with three tablespoonfuls of the pimentoes and the onion. Sprinkle with salt and pepper, and moisten with the dressing, which should be hot. Set away to chill. Serve on lettuce, garnish with extra dressing, the rest of the pimentoes, and the egg yolks rubbed through a sieve.

Potato, Egg And Radish Salad

3 cupfuls warm, diced potatoes

3 hard-cooked eggs

1 cupful thinly-sliced radishes

3 tablespoonfuls olive oil 1 tablespoonful vinegar Salt and pepper to taste Boiled salad dressing Lettuce

Mix the oil and vinegar and a little salt and pepper with the potatoes, and let stand for at least half an hour. Reserve one egg yolk, but chop the balance finely and add to the potato, with the radishes. Moisten thoroughly with the cooked dressing, arrange on a bed of lettuce (shredded), pour a little extra dressing on the top and sift over the egg yolk as a garnish.