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French Potato Salad

8 to 10 potatoes
1 1/2 cups white wine
1/2 cup grated carrot
1/2 of onion grated
1/2 to 3/4 cup olive oil
3 tbs wine vinegar
salt and pepper
4 tbs mayonnaise
3 eggs hard cooked
chopped almonds
chopped parsley

Cook potatoes in skins until fork tender. When warm enough to
handle, peel. break up with a fork into pieces. Pour on the wine
and let sit until cool. Mix in the onion, and carrot. Add the
olive oil, vinegar, salt and pepper, chopped egg.

Chill very well. Stir in the mayo. Mound into a bowl and sprinkle
with chopped parsley and almonds.

Serves 8 to 10

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