Recipe - Madison Avenue Potato Salad

3 tablespoon Vegetable oil
1 tablespoon Wine vinegar
1 One half teaspoon Salt
1/8 teaspoon Pepper
2 cup Cooked, minced potatoes; warm
One half cup Quartered ripe olives
2 Hardcooked eggs; cut or sliced up
1 cup Thinly cut or sliced up celery
One half cup Diced dill pickles
One fourth cup Diced pimiento
1 teaspoon Grated onion
1 tablespoon Mustard
1/3 cup Mayonnaise

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