Take cold boiled potatoes, slice them thinly so that the vinegar will penetrate. For a bowl of sliced potatoes mince one good sized onion and a bunch of parsley and throw on top, also salt and white pepper, Pour over half cup of olive oil and mix all well. If you mix all with oil this way first the parsley retains its green color, which vinegar used first takes away. Pour oyer half cup of vinegar and mix by turning from one bowl to another shortly before serving. A pint cupful is enough at such a nouse as this with no expense worth counting but a few spoonfuls of oil, but where there is lunch served potato salad is a leading dish and not a cheap one because oil must be used plentifully.