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Madison avenue potato salad

Yield: 6 Servings

Ingredients:

• 3 tb Vegetable oil
• 1 tb Wine vinegar
• 1 1/2 ts Salt
• 1/8 ts Pepper
• 2 c Cooked diced potatoes; warm
• 1/2 c Quartered ripe olives
• 2 Hard-cooked eggs; sliced
• 1 c Thinly sliced celery
• 1/2 c Diced dill pickles
• 1/4 c Diced pimiento
• 1 ts Grated onion
• 1 tb Mustard
• 1/3 c Mayonnaise

Instructions:

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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