|Onion||1 , chopped fine|
|Capers||2 Tablespoon, drained|
|Boiled ham strips||1⁄2 Cup (8 tbs) (Thin Strips)|
|French dressing||3⁄4 Cup (12 tbs)|
|Roast veal strips/Roast chicken strips||1⁄2 Cup (8 tbs)|
|Flat anchovy fillets||1 Can (10 oz)|
|Hard cooked eggs||4|
|Smoked tongue strips||1⁄2 Cup (8 tbs) (Thin Strips)|
|Baby beets||1 Cup (16 tbs)|
Cook potatoes in their jackets in boiling, salted water until tender.
When cool, peel and cut into thin slices.
Place in a large salad bowl.
Add onion, diced apples, ham, veal or chicken, tongue, herring, and capers.
Pour French Dressing over all (start with a small amount, then add more if potatoes absorb it quickly) and toss gently.
Add salt and pepper, if needed.
Let stand at room temperature about 30 minutes before serving.
Garnish the salad as follows: arrange drained anchovy fillets, spoke fashion, on top.
Separate yolks from whites of eggs and work separately through a coarse sieve.
Spoon alternate mounds of these between anchovies.
Marinate beets in a little vinegar to which several cloves have been added; when they are tart arrange beets in a garland around the salad bowl.
Garnish with tufts of lettuce and watercress.