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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My mother-in-law served this potato salad to guests at my bridal shower. As I was opening presents, she was busily copying her recipe down! So many requests! This recipe was handed down to her from her grandmother! If you enjoy it as much as my family does, please let me know! Thanks! Ingredients:
1/4 cup salad oil, olive oil not recommended (vegetable, safflower or canola) |
2 tablespoons vinegar, white or 2 tablespoons cider |
1 teaspoon salt |
1/8 teaspoon pepper |
4 cups diced hot cooked potatoes |
1/2 cup sliced ripe olives (optional) |
2 hard-boiled eggs, chopped |
3/4-1 cup celery, chopped |
1/4 cup dill pickles, chopped |
1/4 cup pimentos, chopped |
1 small onion, minced (optional) |
1/4 teaspoon prepared mustard |
1/2 teaspoon celery seed (optional) |
1/2 cup mayonnaise, to taste |
Directions:
1. 1. Blend together oil, vinegar, salt and pepper; pour over potatoes; toss gently; set aside to cool. Potatoes may be refrigerated at this point.
2. 2. When potatoes are cool, add olives and remaining ingredients. Toss gently.
3. 3. Refrigerate until ready to serve.
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