Madison Avenue Potato Salad

• For the Salad
• 4 lbs white rose potatoes or 4 lbs yukon gold potatoes
• 1 (2 1/4 ounce) can black olives, chopped
• 2 hard-boiled eggs, chopped
• 1 dill pickle, chopped
• 3 stalks celery, chopped
• For the Dressing
• 6 tablespoons vegetable oil
• 4 tablespoons wine vinegar (I use dill pickle juice)
• 1 tablespoon Dijon mustard
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 small onion, grated
• salt and black pepper (I use about 1/2 tsp of each)

1. Cover whole, unpeeled potatoes with water in a large pot. Bring to boil. Cook for 20-25 minutes, or until a fork easily slides into the center without resistance. If desired, peel the skins off. Dice.
2. While the potatoes cook, whisk together the dressing ingredients. Taste for seasoning; add salt and pepper to taste.
3. Place all salad ingredients in a large bowl. Pour dressing over the top and stir to combine; ideally, the potatoes will still be warm at this point. Cover and chill in the refrigerator for several hours to allow the flavors to blend.

salad, white rose potatoes, black olives, eggs, dill pickle, stalks celery, dressing, vegetable oil, wine vinegar, mustard, mayonnaise, sour cream, onion, salt

Taken from www.food.com/recipe/madison-avenue-potato-salad-461480 (may not work)