Madison Avenue Potato Salad

2 medium potatoes, cooked and diced (2 cups)
3 tablespoons vegetable oil
1 tablespoon wine vinegar
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 cup thinly sliced celery
1/2 cup pitted and quartered ripe olives
2 hard-cooked eggs, sliced
1/4 cup diced dill pickle
1 jar (2 ounces) diced pimiento, drained
1 teaspoon minced onion
1 tablespoon prepared mustard
1/3 cup mayonnaise
1 head Boston lettuce

Place potatoes in refrigerator bowl.
Blend oil, vinegar, salt, and pepper in separate bowl.
Pour over potatoes; toss lightly.
Cover and refrigerate until completely chilled.
To serve, add celery, olives, eggs, pickle, and pimiento; toss lightly.
Combine onion, mustard and mayonnaise in small bowl; blend well.
Pour over potato mixture; toss to mix.
Serve in lettuce-lined bowl.

Servings: 6

The All-American Potato Cookbook