Tossed Vegetable Salad - cooking recipe

Ingredients

1 c. cooked, diced potatoes
1 c. cooked, diced carrots
1 c. diced celery
1 large onion, diced
1/4 c. minced parsley
2 hard-boiled eggs
5 Tbsp. salad oil
3 Tbsp. vinegar

Preparation

Combine vegetables and eggs.
Chill.
Mix oil and vinegar. Pour over chilled vegetables and eggs.
Toss lightly; serve on lettuce.