Ingredients
- 1/4 pimiento (diced)
- 1 c thinly celery (sliced)
- 3/8 c mayonnaise
- 1/2 c quartered ripe olives
- 3 tb vegetable oil
- 1/2 c dill pickles (diced)
- 1 tb wine vinegar
- 1 tb mustard
- 1 1/2 ts salt
- 1 ts onion (grated)
- 1/8 ts pepper
- 2 slices eggs (hard cooked)
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.
