Potato Salad—Hot

• 6 large new potatoes or waxy old potatoes
• salt and pepper
• 1 heaped tablesp. chopped parsley

Cook the potatoes as in preceding recipe. Peel and slice and put a layer of slices in a hot fireproof dish. Sprinkle with mixed parsley and chives and lemon juice. Continue until all the potato is used. Bring the French dressing to the boil and baste over the potatoes. Cover and put into a moderate oven (350° F., Gas 4) until the contents are very hot.