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.