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Wash And Dry Lettuce. Save Hearts And Tear Reamining Leaves Into Pcs. Cut Half The Potatoes Into Small Cubes; Cut The Rest Into Round Slices. Slice 2 Of The Eggs; Crumble The Yolk Of The Third Egg. Mix Lettuce, Potato Cubes, Scallions, And The Dill Or Anise Seed Together; Blend The Oil And Vinegar And Sprinkle Over The Salad. Let This Rest For 5 To 10 Min., Then Drain Off Dressing. Mix In Half Of The Mayo. Place Salad On A Round Platter And Cover With Remaining Mayo. Surround With Egg Slices, Potato Slices And Olives, And Sprinkle With Parsley And Crumbled Egg Yolk. Place In Refrig. Until Ready To Serve.
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