For this salad fresh boiled potatoes, red sugar-beets, and French dressing are needed. The potatoes and beets should be cooked in salted water purposely for the salad, and allowed to become just cool. Cold potatoes left over from the last meal may be used, but they are not nice. When the potatoes are cool, cut them into thin slices, season with a little more salt and a bit of white pepper; cut the beets also in thin slices, and mix the two in the proportions of one third beets to two thirds potatoes, with the dressing, or arrange them in alternate layers in a salad-bowl, with the dressing poured over each layer as it is made.

A more dainty way, and one which a person of cultivated taste will appreciate (as it really makes a perceptible difference in the flavor of the salad), is to mix the lemon-juice, vinegar, salt, and pepper together without the oil, and pour it over the different layers as they are laid, and then add the oil by itself. The acids penetrate and season the vegetables, and the oil is left on the outside of each piece.