Wash and dry lettuce. Save hearts and tear remaining leaves into
pieces. 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 minutes, then drain off dressing.
Mix in half of the mayonnaise. Place salad on a round platter and
cover with remaining mayonnaise. Surround with egg slices, potato
slices and olives, and sprinkle with parsley and crumbled egg yolk.
Place in refrigerator until ready to serve.
