POTATO SALAD

Two cups of cooked potato balls, or sliced potato. Sprinkle over each layer a grating of onion, a little celery cut fine, pepper and salt and the yolk of a hard- boiled egg, passed through a strainer. On the top sprinkle chopped parsley, mix with French or a cooked dressing. Serve on lettuce leaves and garnish around the mound with beets cut in slices or fancy shapes.