1 lb. Potatoes.
1 gill of Mayonnaise Dressing (No. 77).
1 tablespoonful of Heinz Mustard Dressing.
1 dessertspoonful of chopped Parsley.
1 teaspoonful of finely-chopped Onion.
1 Cabbage Lettuce.
1 tablespoonful of Cream.
Steam the potatoes in their skins until tender (do not let them break); when nearly cold peel them and cut into fairly thick slices. Mix the mustard dressing, Mayonnaise dressing and cream together, stir in the chopped parsley and onion, mix in the potatoes; wash the lettuce and pull each leaf apart separately, arrange the lettuce round a salad dish, put the potatoes in the centre, and put a little small cress on top. The heart of one stick of celery may be added as a change, cut into small pieces.