Ripe Olive Potato Salad
|Salad oil||2 Tablespoon|
|Diced potatoes||2 Cup (32 tbs)|
|Pitted chopped olives||1 Cup (16 tbs)|
|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|
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.