6 med. potatoes, peeled and cubed
6 hard-boiled eggs
3/4 tsp. salt
1/3 c. mayonnaise
1 tbsp. vinegar
1 med. onion, chopped fine
1/2 tsp. prepared mustard

Cook potatoes as for salad. Separate eggs and chop whites; save yellows for topping.

Combine all other ingredients and mix well. This type salad is better if the potatoes are a little mashed, so do not be afraid to stir well. Put salad in dish and pat smooth. Force egg yolks through a sieve or mash with a fork; sprinkle over salad. Leave at room temperature until ready to serve.