Madison Avenue Potato Salad

Ingredients

3 tb vegetable oil
1 tb wine vinegar
1 1/2 ts salt
1/8 ts pepper
1/2 c quartered ripe olives
2 slices eggs
1 c thinly celery
1/2 c dill pickles
1/4 pimiento
1 ts onion
1 tb mustard
3/8 c 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.