Potato Salad (Miss Cohen)

Ingredients

• 3 cups Cold boiled potatoes, cut in cubes
• 1 cup Pecan nuts, broken in pieces
• 5 tablespoonfuls Oil
• 1 tablespoonful Salt
• 1/2 teaspoonful Onion juice
• 1/4 teaspoonful Cayenne pepper (Quantity estimated (not specified in original recipe))
• 2 tablespoonfuls Vinegar
• 2 bunches Watercress
• 1/2 teaspoonful Salt (For French dressing)
• 1/4 teaspoonful Black pepper (For French dressing. Quantity estimated (not specified in original recipe))
• 1/8 teaspoonful Cayenne pepper or paprika (For French dressing. Quantity estimated (not specified in original recipe))
• 2 tablespoonfuls Vinegar or lemon juice (For French dressing)
• 6 tablespoonfuls Oil (For French dressing)

Instructions

1. 1In a small bowl, mix 1/2 teaspoonful of salt, 1/4 teaspoonful of black pepper, and 1/8 teaspoonful of cayenne pepper or paprika. Add 6 tablespoonfuls of oil and mix well. Then add 2 tablespoonfuls of vinegar or lemon juice, a few drops at a time, and beat until an emulsion is formed. Set aside.
2. 2In a large bowl, combine the cold boiled potatoes and pecan nuts. Add the 5 tablespoonfuls of oil and mix gently to coat.
3. 3Add the 1 tablespoonful of salt, 1/2 a teaspoonful of onion juice, and a dash of cayenne pepper to the potato mixture. Mix well.
4. 4Set the potato salad aside in a cool place for at least an hour to allow the flavors to meld.
5. 5Remove the coarse stalks from the watercress, which has been well washed and dried.
6. 6Season the watercress with the prepared French dressing. Arrange the watercress in a wreath around the edge of the potato salad.