Potato Salad. No. 4
Boil six fine potatoes, slice them and place them to cool. Slice three hard-boiled eggs, and mince four ounces of pickled tunny-fish fine. Place alternate layers of minced tunny, and sliced potato and egg, in the salad-bowl, sprinkle the last layer with chopped chervil, and season the dish with pure olive oil, white wine vinegar, pepper and a very little salt, mixed separately and poured over before serving.