1 A few drops of onion juice, OR 1/2 tablespoon finely cut chives (optional)
2 hard-boiled eggs, whites and yolks separated
1 Cold boiled red beets, for garnish
1 tablespoon (15 ml) white vinegar (for beets)
1 Fresh parsley sprigs, for garnish
Instructions
1. Cut cold boiled potatoes into 1/2-inch (1.3 cm) cubes to yield 4 cups (approximately 600 g).
2. Place the cubed potatoes in a large mixing bowl. Sprinkle with 1/2 tablespoon (7 g) salt and 1/4 teaspoon (0.6 g) black pepper.
3. Add 4 tablespoons (60 ml) oil and mix thoroughly until every cube is lightly coated. The potatoes should appear glossy and hold together loosely without clumping.
4. Add 2 tablespoons (30 ml) vinegar and mix again. Taste for seasoning. If desired, stir in a few drops of onion juice or 1/2 tablespoon finely cut chives.
5. Arrange the dressed potato mixture in a mound on a serving plate.
6. Prepare the garnishes: Finely chop the hard-boiled egg whites. Finely chop the cold boiled red beets, combine with 1 tablespoon (15 ml) vinegar, and let stand for 15 minutes so the beets deepen in color and lose any raw sharpness. Chop or press the hard-boiled yolks through a potato ricer (a fine-mesh sieve is an acceptable modern substitute).
7. Divide the mound visually into four equal sections. Arrange chopped egg whites over one quarter. Drain the macerated beets and arrange over the two quarters adjacent to the whites. Arrange the sieved or chopped yolks over the remaining quarter.
8. Place small sprigs of parsley along the lines dividing the beet sections from the egg sections, and also around the base of the mound as a border. Serve immediately or refrigerate, covered, for up to 4 hours; the garnish is best applied just before serving.
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