Potato Salad

Name: Potato Salad
Ingredients: 1 quart Cold boiled potatoes, cubed; 1 1/2 teaspoonfuls Salt; to taste Capers (Quantity estimated (not specified in original recipe)); to taste Beets, chopped (Quantity estimated (not specified in original recipe)); to taste Egg whites, chopped (Quantity estimated (not specified in original recipe)); to taste Egg yolks, sieved (Quantity estimated (not specified in original recipe)); to taste Lettuce (Quantity estimated (not specified in original recipe)); 1/4 teaspoonful Paprika; 3 tablespoonfuls Vinegar; 4 tablespoonfuls Oil; to taste Parsley, chopped (Quantity estimated (not specified in original recipe))

A classic potato salad recipe.

Ingredients

1 quart Cold boiled potatoes, cubed
1 1/2 teaspoonfuls Salt
to taste Capers (Quantity estimated (not specified in original recipe))
to taste Beets, chopped (Quantity estimated (not specified in original recipe))
to taste Egg whites, chopped (Quantity estimated (not specified in original recipe))
to taste Egg yolks, sieved (Quantity estimated (not specified in original recipe))
to taste Lettuce (Quantity estimated (not specified in original recipe))
1/4 teaspoonful Paprika
3 tablespoonfuls Vinegar
4 tablespoonfuls Oil
to taste Parsley, chopped (Quantity estimated (not specified in original recipe))

Instructions

1To the potato cubes add the salt, pepper and oil, and mix thoroughly.
2Add the vinegar and mix again.
3Pile the cubes in a mound in the salad-bowl. Mark out the surface of the mound into quarters with capers; fill in two opposite sections with chopped beet; use chopped whites of eggs in a third, and sifted yolks of eggs in the fourth section. Finish with a border of parsley.