Yield: 6 servings
Measure | 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 \N | 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 |
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.