Recipe: Potatoes and Dabs

Potatoes and Dab
Source: Woman's Day Encyclopedia of Cookery.

Hot boiled potatoes (in their bathrobes (the Swiss say "in their bathrobes" instead of 'jackets")
3 Tablespoons oil or melted butter
5 Tablespoons vinegar
2 medium onions, minced fine
Salt and pepper

Equipment needed:
Small flame-proof pan
Alcohol lamp or candle heater or chafing dish or fondue set
Long handled spears or forks

Pour oil or butter, vinegar and onions into flame-proof pan, add salt and pepper to your taste, and heat all together until very hot. Bring to the table with a covered dish of hot boiled potatoes. Each person spears a potato, peels it at the table, then dips bite-size pieces into the pot for a "dab" in the sauce. This dish, in its very simplicity, can be delightfully varied with additions or changes in the "dab" according to personal taste. The substitution of chives or leeks for onions, the addition of an herb such as thyme or oregano, or a bit of minced bacon for example, are equally successful and may suggest other tasty variations.