garnish with slices of hard-cooked egg.

64. POTATO SALAD NO. 2.--The salad given in the accompanying recipe is
perhaps more of a combination of vegetables than it is a potato salad.
However, if there is in supply a small amount of celery, or perhaps a
cucumber, or both, this is an excellent way in which to make use of
them. In addition to the ingredients given in the recipe, others may be
added to this salad, such as a few diced radishes, a diced green pepper
or two, or a pimiento.

POTATO SALAD No. 2
(Sufficient to Serve Six)

1 1/2 c. diced potatoes
Salt
1/2 c. diced cucumber
Boiled salad dressing
1/2 c. diced celery
Lettuce
1 medium-sized onion

Prepare the vegetables in the usual way, dicing them carefully, and just
before serving mix them together, season well with salt, and add the
salad dressing. Boiled dressing is preferable. Place in a salad bowl or
on salad plates garnished with lettuce.

65. OLD-FASHIONED POTATO SALAD.--The potato salad given in this recipe
is agreeable to persons who like the flavor of smoked meat. It is an
excellent salad to serve for a lunch or a supper with cold ham,
frankfurters, or any cold sliced meat.