This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
1 quart potatoes
2 tablespoons chopped parsley
2 tablespoons grated onion French dressing to moisten
Boil the potatoes with skins on and allow them to cool before peeling, as it is considered a good thing to have potatoes waxy rather than mealy for salad. Peel potatoes, cut into small pieces or thin slices, and mix with parsley, onion, and French dressing. Set in a cool place for two hours before serving.
1 quart new potatoes
1 tablespoon oil
2 tablespoons vinegar
2 stalks celery
1 tablespoon capers
1 tablespoon chopped parsley
Salt and pepper
Thin mayonnaise or boiled dressing
Cut beets Lettuce, lemon
Boil potatoes until done, but not too soft, slice them when cooled and add oil and vinegar. Chop onion and celery very fine, and add, with capers, parsley, and salt and pepper to taste. Pour a thin mayonnaise over all, mixing thoroughly with a wooden spoon and fork. Garnish with lettuce, a few pieces of lemon and cut beets.