• salt and pepper
• 2 eggs
• 1 onion
• large lettuce leaves
Peel potatoes and cut them into small cubes. Cut enough cubes to fill three cups.
Place the cubes in a saucepan, with enough water to cover all the pieces. Add one-half teaspoon of salt. Cover the saucepan and with help place it on the stove to cook. When you can stick a fork through the potatoes easily, they are ready to take off the stove.
While the potatoes are cooking, place two eggs into another saucepan. Add enough water to cover them. With help, heat them on the stove until the water reaches a boil. Then turn the fire low and leave the eggs on it for 20 more minutes.
While the potatoes and eggs are cooking, chop the onion. Also cut the celery into small pieces, enough to fill one cup.
Peel the eggs and chop them into small pieces. Mix the eggs, potatoes, celery, and onion together.
Add enough mayonnaise to make the pieces stick to each other.
Add a pinch of salt and pepper.
Keep the salad in the refrigerator.
When it’s mealtime, arrange lettuce leaves in a salad bowl, and put the salad on top of them.