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Potato Salad
3 cold boiled potatoes.
3 hard-boiled eggs.
1/2 cup English walnuts.
12 olives.
Break up the walnuts, saving a dozen halves unbroken.
Cut the potatoes and eggs into bits of even size, as large as the tip of
your finger; stone the olives and cut them up, too; mix them together in a
bowl, but do not stir them much, or you will break the potatoes; sprinkle
well with French dressing, and put on the ice; when it is lunch or supper
time, mix quickly, only once, with stiff mayonnaise, and put on lettuce;
this is a delicious salad to have with cold meats.
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