1 tbsp. basil
1 tbsp. summer savory
1 tbsp. marjoram
1 c. mayonnaise or boiled dressing
1 med. onion
2 hard boiled eggs
4 med. cold boiled potatoes
Salt
Pepper
Cider vinegar

Two or three hours before you make the salad, stir into salad dressing, the herb mixture and let it infuse the flavor. Slice onions and let them soak in cider vinegar to remove sharpness. Into a large bowl, slice the potatoes, add onions, eggs and salad dressing. Salt and pepper to taste.

A dash of celery salt will add flavor. Mix ingredients thoroughly and refrigerate. The above recipe will make approximately 1 quart. You could modify this recipe to make macaroni salad. This potato salad is for those who want the best and are willing to pay for it.

Decorate and flavor a simple block of cream cheese by patting fresh or dried rosemary leaves into all its surfaces. Wrap and refrigerate 1 to 2 days. Unwrap and serve on board with salted crackers.