Madison Avenue Potato Salad

Ingredients

45 ml vegetable oil
16 ml wine vinegar
4 gr salt
1 gr pepper
65 gr quartered ripe olives
2 slices eggs
100 gr thinly celery
38 gr dill pickles
1/4 pimiento
2 gr onion
16 ml mustard
80 ml mayonnaise

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.