Rich Potato Salad

This potato salad was good, but a bit too vinegary for my taste. I will keep this recipe and modify it next time. I think that raw carrots would go well, and perhaps less onion, and grate the onion instead of chopping. And, of course, a bit less vinegar. Cut up chicken would go well in this salad, also. This recipe originally was from Good Housekeeping in July 1952.

Rich Potato Salad

1/4 c. salad oil
2 T vinegar
1 1/2 t. salt
1/8 t. pepper
4 c. diced hot cooked potatoes
1 c. sliced black olives
2 diced shelled hard cooked eggs
1 c. sliced celery
1/4 c. chopped dill pickle
1/4 c. chopped pimiento
1 minced small onion
1/2 c. mayonnaise

1. Blend first 4 ingredients together and pour over potatoes. Toss and set aside to cool.
2. Add remaining ingredients. Toss and chill. Makes 6 servings.