3 tbsp Vegetable oil
1 tbsp Wine vinegar
1 1/2 tsp Salt
1/8 tsp Pepper
2 cup Cooked, diced potatoes, warm
1/2 cup Quartered ripe olives
2 Hard-cooked eggs, sliced
1 cup Thinly sliced celery
1/2 cup Diced dill pickles
1/4 cup Diced pimiento
1 tsp Grated onion
1 tbsp Mustard
1/3 cup Mayonnaise
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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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