| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Salads, Potatoes |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 1 |
tb |
Wine vinegar |
| 1 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
c |
Cooked, diced potatoes; warm |
| 1/2 |
c |
Quartered ripe olives |
| 2 |
|
Hard-cooked eggs; sliced |
| 1 |
c |
Thinly sliced celery |
| 1/2 |
c |
Diced dill pickles |
| 1/4 |
c |
Diced pimiento |
| 1 |
ts |
Grated onion |
| 1 |
tb |
Mustard |
| 1/3 |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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