Boil, in their skins, about one pound of potatoes (the long yellow kind, the ordinary ones being too floury for salad). Peel them and let them get cold. Also have some hard-boiled eggs, four being a good proportion for a pound of potatoes. Make the dressing as follows: salt and pepper, two tablespoonfuls of wine vinegar, four and a half of best olive oil, chopped chervil and chives. Pound the yolks in this dressing, cut the whites in small pieces, the potatoes in thin slices and mix well. You can vary this salad by adding chopped gherkins, fillets of anchovy, or spring onion.