Potato Salad - cooking recipe

Ingredients

2 chopped onions
1/2 doz. hard-boiled eggs, chopped
1/2 c. chopped fresh parsley
1/2 c. olive oil
1/2 c. white vinegar
salt and pepper to taste

Preparation

Boil approximately 5 pounds unpeeled Idaho potatoes in salted water until they pierce easily with a fork, being careful not to overcook.
Remove from water; peel and dice potatoes.
Place in a large ceramic or glass bowl.
Mix remaining ingredients with potatoes thoroughly.
Refrigerate, covered, overnight.
This potato salad will keep very well refrigerated.
Improved with age.