Madison avenue potato salad

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Vegetable oil
1 tablespoon Wine vinegar
1½ teaspoon Salt
⅛ teaspoon Pepper
2 cups Cooked, diced potatoes; warm
½ cup Quartered ripe olives
2 Hard-cooked eggs; sliced
1 cup Thinly sliced celery
½ cup Diced dill pickles
¼ cup Diced pimiento
1 teaspoon Grated onion
1 tablespoon Mustard
⅓ cup Mayonnaise

Directions

Blend together oil, vinegar, salt and pepper; pour over potatoes.

Toss potatoes lightly; refrigerate.

At serving time, add olives, eggs, celery, pickles, pimiento, onion, mustard and mayonnaise to potato mixture; toss.

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