Potato Salad Recipe

Boil ten or twelve medium-sized potatoes, not too soft, cool a

little, peel and slice; add pepper and salt, two tablespoons vinegar

(be careful with vinegar not to make it too sour), two tablespoons

hot water, a little onion cut very fine. Let it stand half an hour;

then add two or three spoons olive oil. Mix well, then serve. To be

eaten with cold meats.--Mrs. Werner.



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