them slowly to the boil. Cook until they can be easily pierced with a fork. Peel and cut into dice while hot. Add three tablespoonfuls of grated onion and a tablespoonful or more of chopped parsley. Make a French dressing of oil and tarragon vinegar, in the proportion of three parts of oil to one of vinegar, season with salt and paprika. Pour a liberal quantity over the potatoes, mix thoroughly, and set the bowl on ice until serving time. This salad is better if made the day before it is to be used.
POTATO SALAD—II
Prepare as above, adding half a cupful or more of cucumber dice to the salad just before serving. The cucumbers will wilt if allowed to stand in French dressing.
POTATO SALAD—III
Prepare as above, adding half a cupful or more of finely cut celery in place of the cucumber.
POTATO SALAD—IV
Prepare potatoes, onion, and parsley according to directions given for Potato Salad—I. Cut a cupful of raw bacon into dice, fry until crisp, drain off the fat and add the bacon to the salad.
