Directions:
Boil your potatoes and let them be of the firm, soapy kind, not the floury kind. When cooked, and cold, cut them into dice, and toss them in the following sauce: Take equal quantities of salad oil and cream, a quarter of that amount of tarragon vinegar, a pinch of salt, and a few chopped capers. Mix very well, and pour it on the dice. You may vary this by using cream only, in which case omit the vinegar. Season with pepper, salt, celery seed, and instead of the capers take some pickled nasturtium seed, and let that, finely minced, remain in the sauce for an hour before using it.