• 2 heads lettuce
• 4 boiled potatoes
• 4 hard-cooked eggs
• 1 tablespoon chopped dill or anise seed
• 2 tablespoons oil
• 2 tablespoons chopped scalions
• 4 teaspoons vinegar
• 1 1/2 cups mayonnaise
• 5 olives
• 1 tablespoon parsley, chopped

Rinse and dry lettuce. Save hearts and tear remaining leaves into pieces. Cut half the potatoes into small cubes; cut the rest into round slices. Slice 2 of the eggs; crumble the yolk of the third egg. Mix lettuce, potato cubes, scallions, and the dill or anise seed together; blend the oil and vinegar and sprinkle over the salad. Let this rest for 5 to 10 min., then drain off dressing. Mix in half of the mayonnaise. Place salad on a round platter and cover with remaining mayonnaise. Surround with egg slices, potato slices and olives, and sprinkle with parsley and crumbled egg yolk. Place in refrigarator until ready to serve.