Potato Salad. No. 3
Slice some boiled (or baked) potatoes thin, add one teaspoonful of chopped parsley; mix apart six tablespoonfuls of good olive oil, two of white wine vinegar, one teaspoonful of salt, half a teaspoonful of pepper, and pour over the potatoes. Add six or more (according to taste) boned anchovies cut into strips, and twelve stoned olives. Thin slices of cold beef or fowl can be mixed in this salad with advantage.