_Ingredients._—10 or 12 cold boiled potatoes, 4 tablespoonfuls of
tarragon or plain vinegar, 6 tablespoonfuls of salad-oil, pepper
and salt to taste, 1 teaspoonful of minced parsley. _Mode._—Cut the
potatoes into slices about ½ inch in thickness; put these into a
salad-bowl with oil and vinegar in the above proportion; season with
pepper, salt, and a teaspoonful of minced parsley; stir the salad well,
that all the ingredients may be thoroughly incorporated, and it is
ready to serve. This should be made two or three hours before it is
wanted for table. Anchovies, olives, or pickles may be added to this
salad, as also slices of cold beef, fowl, or turkey. _Seasonable_ at
any time.