2 lb. potatoes
1/2 tsp. salt
1/2 c. each finely chopped celery and green onions
1/2 cucumber, peeled and diced
1/2 to 1 tsp. dried sage
2 tbsp. vinegar
2 tbsp. parsley
3/4 c. mayonnaise

Cook unpeeled potatoes in boiling salted water to cover for 20-30 minutes or until tender. Drain. Peel while warm. Cut potatoes into cubes. Sprinkle potatoes with vinegar and salt.

Gently mix in celery, onions, cucumber, parsley, and sate. Gently fold mayonnaise into mixture. Place in serving bowl. Garnish with parsley sprigs.

This salad is best when all fresh ingredients are used, preferably garden grown.