Take sufficient boiled potatoes, cut them in slices and while still hot at once dress them with oil, vinegar, pepper and salt, and minced parsley, or any herbs that may be liked. Butter or cream may be used in place of the oil, and some people add finely-sliced gherkins and beetroot with capers and minced anchovies.

This salad should be eaten very cold, and when prepared as above is better than if made of cold potatoes.