Title: Madison Avenue Potato Salad
Categories: Salad Potato
Yield: 6 Servings
| 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 |
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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