Madison Avenue Potato Salad
4 cups peeled, diced white round potatoes (about 2 pounds)
3 tablespoons olive oil
1 tablespoon white wine vinegar
1½ teaspoons salt
¼ teaspoon ground black pepper
½ cup sliced green olives
2 hard-cooked eggs, peeled and chopped
1 cup thinly sliced celery
½ cup chopped dill pickles
¼ cup pimento peppers
1 tablespoon Dijon mustard
⅓ cup real mayonnaise
Bring 2 quarts water to boil in a deep pot. Add potatoes and cook for about 15 minutes, or until fork-tender. Drain well.
Meanwhile, mix together olive oil, vinegar, salt and pepper. When potatoes are done, place them in a bowl and drizzle with oil/vinegar mixture; toss well to coat. Refrigerate until well chilled, about 3 to 4 hours. Mix the olives, eggs, celery, pickles, peppers, mustard and mayonnaise together in a small bowl. Refrigerate this mixture as well. About 20 minutes before serving, pour the mayonnaise mixture over the potatoes and stir well.
Leftovers keep for up to 3 days, covered and refrigerated.
Approximate values per serving: 168 calories, 12 g fat (1 g saturated), 29 mg cholesterol, 2 g protein, 12 g carbohydrates, 2 g dietary fiber, 785 mg sodium.
Alicia Ross, adapted from "The Good Housekeeping Cookbook" (1963 edition)