Lyonnaise Potatoes Recipe

One pint cold potatoes cut in dice and seasoned with salt and pepper.

Fry one scant tablespoonful of onion in one heaping tablespoonful of

butter, add the potatoes, stir with a fork until the potatoes absorb the

butter, add one teaspoonful chopped parsley. Three pints of boiling

water, one-half teaspoonful salt. All vegetables should be put in

boiling water.

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