dressing in the preferred way. It may be poured over the vegetables in
the large dish, passed to each individual, or put on the salad plates by
the person who serves. French dressing is without doubt the most
suitable for combination salad, but mayonnaise or cooked salad dressing
may be served with it if desired.

63. POTATO SALAD NO. L.--Potato salad is usually considered to be an
economical salad. It may be made with left-over potatoes or potatoes
cooked especially for this purpose. If there are in supply a large
number of small potatoes, which are difficult to use in ordinary ways,
they may be cooked with the skins on and peeled to be used for salad
when they have cooled. A boiled salad dressing is perhaps the most
desirable for such a salad.

POTATO SALAD No. 1
(Sufficient to Serve Four)

2 c. diced potatoes
Salt
1 medium-sized onion
Boiled salad dressing
1/2 tsp. celery seed
Lettuce
1 Tb. parsley, chopped
1 hard-cooked egg

Dice the potatoes into 1/2-inch dice, chop the onion fine, and mix the
two. Add the celery seed and parsley and season the whole with salt.
Just before serving, mix well with boiled dressing. Garnish a salad bowl
or salad plates with lettuce, place the salad on the lettuce, and then