Madison Avenue Potato Salad
Madison Avenue Potato Salad recipe
Yield
6 servingsPrep
10 minCook
0 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
white wine vinegar
|
|
| 1 ½ | teaspoons |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | cups |
potatoes
cooked, diced |
|
| ½ | cup |
olives
ripe, quartered |
*
|
| 2 | large |
eggs
hard-cooked, sliced |
|
| 1 | cup |
celery
sliced |
|
| ½ | cup |
pickles, dill
diced |
|
| ¼ | cup |
pimentos
diced |
|
| 1 | teaspoon |
onions
grated |
|
| 1 | tablespoon |
prepared mustard
|
|
| ⅓ | cup |
mayonnaise
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 15 | ml |
white wine vinegar
|
|
| 7.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 473 | ml |
potatoes
cooked, diced |
|
| 118 | ml |
olives
ripe, quartered |
*
|
| 2 | large |
eggs
hard-cooked, sliced |
|
| 237 | ml |
celery
sliced |
|
| 118 | ml |
pickles, dill
diced |
|
| 59 | ml |
pimentos
diced |
|
| 5 | ml |
onions
grated |
|
| 15 | ml |
prepared mustard
|
|
| 79 | ml |
mayonnaise
|
|
Directions
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.
