Emerald Salad

From 1906:

Cut tops from green peppers; remove every particle of seed and membrane; let stand in salt water for an hour; then wipe dry and fill with the following, which has stood in dressing for twelve hours; cut one pint cold boiled potatoes into small dice; add enough thinly sliced cucumbers or pickles chopped to measure one-third more; then fill up measure with thinly sliced celery; season with pepper, salt if needed, and onion juice. Place a pimolas on top of each pepper, which is stood in cup made of lettuce.