Instructions: Scrub the potatoes and put them on to boil in a large saucepan with enough water to cover them. Bring to a boil, reduce the heat and simmer until they are tender, about 30 minutes or so.

While they are cooking, mix the salad dressing and set aside.

When the potatoes are tender, drain them and run cold water over them until they can just be handled. Drain them and peel them. Dice them into 1/2" pieces. Add the onions, parsley and salad dressing, along with a pinch of basil. Mix gently and set aside.

In a frypan, melt the margarine; beat the eggs together wtih a fork and pour them into the pan. Cook until one side is lightly browned and the top has begun to set. Slide out onto a plate, flip back into the pan and cook the second side. Slice the omelet into thin strips and cut the strips into short lengths. Add the egg pieces to the salad and mix again, gently.

Serve immediately, or keep warm in the oven (200f or less) until you are ready to serve. If you wish to serve it cold, chill for several hours in the refrigerator before serving.

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