| 1 | Scrub the potatoes and put them on to boil in a large saucepan with enough water to cover them. |
| 2 | Bring to a boil, reduce the heat and simmer until they are tender, about 30 minutes or so. |
| 3 | While they are cooking, mix the salad dressing and set aside. |
| 4 | When the potatoes are tender, drain them and run cold water over them until they can just be handled. |
| 5 | Drain them and peel them. |
| 6 | Dice them into ? pieces. |
| 7 | Add the onions, parsley and salad dressing, along with a pinch of basil. |
| 8 | Mix gently and set aside. |
| 9 | In a frypan, melt the margarine; beat the eggs together wtih a fork and pour them into the pan. |
| 10 | Cook until one side is lightly browned and the top has begun to set. |
| 11 | Slide out onto a plate, flip back into the pan and cook the second side. |
| 12 | Slice the omelet into thin strips and cut the strips into short lengths. |
| 13 | Add the egg pieces to the salad and mix again, gently. |
| 14 | Serve immediately, or keep warm in the oven (200f or less) until you are ready to serve. |
| 15 | If you wish to serve it cold, chill for several hours in the refrigerator before serving |
