5 lbs. potatoes
2 lg. onion, white
1/2 bundle scallions
1/2 stick butter
Pepper and salt
Vinegar and oil
12 oz. dill pickles, cubed

While potatoes boil, cube onions and dill pickles, slice scallions and melt butter. Skin potatoes (after tested done) and slice into a big bowl. Pour melted butter over potatoes, add onions, scallions, pickles. Mix vinegar and oil into desired consistency. Salt and pepper to taste. Refrigerate overnight. Serve with hot dogs or ham. Very good on picnics.