Boil sufficient number of potatoes with skins on; boil 2 or 3 eggs according to quantity desired; chop very fine some crisp celery and onion, also part of the eggs, reserving some to garnish salad. Remove skins from potatoes and slice very thin; add chopped celery and onion, salt and pepper to taste, a little vinegar and plenty of sweet, rich cream.

Potato Salad

Boil potatoes with jackets on, putting on in cold water. When cooked, pour off water and place in cold water until cold; then peel and slice. Chop one small onion very fine; put a layer of potato and sprinkling of onion, alternately. Dilute vinegar and water (1/2 cup or little more); pour over potatoes and let stand over night; then drain and use salad dressing to taste.