Potato Salad with Mayonnaise

Ingredients

• 1 pound Potatoes (Quantity estimated (not specified in original recipe))
• 1/4 small Onion (Quantity estimated (not specified in original recipe))
• 2 tablespoons Fresh Parsley, finely chopped (Quantity estimated (not specified in original recipe))
• 1/2 cup French Dressing (Quantity estimated (not specified in original recipe))
• 1/2 cup Mayonnaise (Quantity estimated (not specified in original recipe))
• 1 tablespoon Capers (Quantity estimated (not specified in original recipe))
• 1 large Hard-boiled eggs (Quantity estimated (not specified in original recipe))
• 4 leaves Lettuce leaves (Quantity estimated (not specified in original recipe))

Instructions

1. 1Boil the potatoes in salted water until tender, about 20-30 minutes. Let cool without peeling.
2. 2Peel the cooled potatoes and cut them into slices, balls, or cubes. Squeeze a little onion juice over them, sprinkle with finely chopped parsley, and let stand in French dressing for several hours.
3. 3Mix the dressing (French dressing) with the potatoes. When ready to serve, make nests of lettuce leaves, put a spoonful of the potato in each, with a teaspoonful of mayonnaise above, sprinkle the mayonnaise with capers, and press a quarter of a hard-boiled egg into the top of the mayonnaise. Alternatively, add the chopped white of the egg to the potato before marinating, and sift the yolk over the mayonnaise.