Boil the potatoes in their shins till tender but not broken; peal and slice them while warm; let them get cold but not ice cold; chop a teaspoonful of onion or olives very fine; throw it over them and pour over them French dressing enough to moisten them well.

Potatoes boiled in their skins are less likely to break than when peeled beforehand.

This is the usual way of making potato salad; but I prefer it made in the following manner: