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Ripe Olive Potato Salad

Ingredients
  Salad oil 2 Tablespoon
  Vinegar 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Diced potatoes 2 Cup (32 tbs)
  Pitted chopped olives 1 Cup (16 tbs)
  Hard-cooked eggs 2
  Sliced celery 1 Cup (16 tbs)
  Diced dill pickles 1⁄4 Cup (4 tbs)
  Diced pimento 1⁄4 Cup (4 tbs)
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Grated onion 1 Teaspoon
Directions

Blend oil, vinegar, salt and pepper; mix thoroughly.
Pour over potatoes; toss lightly.
Chill for at least 1 hour.
Add olives, eggs, celery, pickles and pimento.
Blend mayonnaise and onion; mix lightly with salad.
Chill until ready to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Party

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