Rich Potato Salad

• 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 pickle, 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

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.

salad oil, vinegar, salt, pepper, potatoes, olives, eggs, celery, dill pickle, pimentos, onion, mustard, celery, mayonnaise

Taken from www.food.com/recipe/rich-potato-salad-359348 (may not work)