9 quarts potato cubes

1 quart diced celery or cucumber 5 tablespoons salt

2 teaspoons pepper

3 finely minced onions 1 1/4 cups vinegar 1 cup oil or margarine 1 quart peanuts California Mayonnaise

Mix carefully all ingredients except nuts and Mayonnaise; let stand an hour or more. Use freshly roasted or reheated peanuts, in halves or large pieces. Just before serving, mix with potato; arrange in salad bowl, garnish with watercress, and serve with California Mayonnaise.