Show for the home POTATO SALAD TEMPTS ON HOT SUMMER DAYS A plain cold boiled potato Is certainly a most unappetizing bit of food one would have to be very hungry indeed to want to eat it as it Is but from cold boiled potatoes one may make delicious potato salad that la Is an agreeable substitute for any hot potato dish during the warmer months so bo called american potato salad Is mado made by cutting cold potatoes into dice seasoning with a little chopped onion and parsley and mixing with mayonnaise dressing some borne cooks add a little whipped cream to the mayonnaise to make a lighter salad 40 ab ap viennese potato salad this calls for two cups sliced cooked potatoes one small onion minced one pickled beet minced one cucumber a sliced one herring four our sardines one tablespoon minced boiled ham one teaspoon salt one fourth teaspoon black pepper and one halt half cup ot of vinegar pick over and break into pieces the herring and sardines mix all together and pour over one hall half cup of vinegar and garnish with sweet pickles 0 A W german potato salad though the potatoes are served cold the salad Is mixed when the potatoes are still hot select six medium sized potatoes you wll wit also need one quarter pound bacon one small onion 14 4 cup hot vinegar one halt half cup hot water two tablespoons salad oil and salt and pepper P er to taste boll boil the potatoes and peel and slice while warm cover at once with dressing made as follows cut the bacon into small dice put in frying pan over a slow fire shred the onion into a large bowl add salt hot vinegar and hot water when the lat fat la Is light brown and the dice are well crisped add the salad oil end and pour it into the vinegar water and onion mixture turning it slowly at first lest it splatter serve on crisp lettuce leaves garnish with pickled beets serve at once or well chilled 01 av 40 potato and tomato salad pass the yolks of three hard boiled eggs through a sieve into a bowl season with celery salt pepper a dust of curry powder and a little sugar add two tablespoonfuls ot of oil working it into the yolks of the eggs by degines with a wooden spoon poon As soon as a perfectly smooth paste Is formed pour in a dessertspoonful ot of vinegar when the ingredients are thoroughly mixed add very gradually three tablespoons of thick cream and sufficient chopped parsley to give the dressing a speckled appe appearance arance remove the skin from some potatoes which have been boiled and allowed to get cold then cut them into moderately thick slices cut up some peeled tomatoes in a sli similar nilar manner dress the potatoes with the egg mixture and arrange them neatly in a salad bowl place the slices of tomato among them arid and if desired garnish the salad here and there with pieces of fresh watercress this Is better if kept in the ice box a number of hours before serving |