Rub a large bowl with a big garlic clove, cut in half. Thread the garlic on either end of a tooth pick, and leave in bowl while making the salad.

Cook red potatoes in salted boiling water until just tender. While potatoes are still hot, peel and cube them. Make three layers with these warm potatoes; at each layer, drizzle oil over the potatoes, splash red-wine vinegar over, and sprinkle on chopped green onions (including the green part), and chopped parsley. Salt and pepper each layer. (I generally use 1 large or two small bunches of green onions, and 1 small bunch parsley, the curly kind, for 12 to 15 potatoes).

Then add chopped hard-cooked eggs, lemon juice, a small jar of pimento-stuffed manzanilla olives, (sliced), a healthy spoon of Dijon mustard, a touch of horseradish (optional), and more salt and pepper to taste.

Add enough real mayonnaise to moisten. Put into a serving bowl, leaving the garlic-toothpick in the bowl, until you dish up the salad, then remove it. Garnish with chopped parsley and some paprika. Refrigerate for at least 6 hours, overnight if possible.

Source: The indomitable Gertrude Weitz, who learned it from her mother-in-law, imitable Marie Weitz