Madison Avenue Potato Salad

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
1 tablespoon	15ml	Wine vinegar
1 1/2 teaspoons	7.5ml	Salt
1/8 teaspoon	0.6ml	Pepper
2 cups	292g / 10oz	Cooked - diced potatoes, warm
1/2 cup	118ml	Ripe olives - quartered
2		Hard-cooked eggs - sliced
1 cup	110g / 3.9oz	Celery - thinly sliced
1/2 cup	73g / 2.6oz	Dill pickles - diced
1/4 cup	36g / 1.3oz	Pimiento - diced
1 teaspoon	5ml	Onion - grated
1 tablespoon	15ml	Mustard
1/3 cup	78ml	Mayonnaise

Recipe 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.

Source:
Women of the Moose Cookbook

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