Picnic-Perfect Potato Salad

This is one of my top-treasured recipes of Mom's; though the ingredients are simple, it is truly a labor of love because of all the dicing and chopping, which can take a surprisingly long time. (One of the keys is chopping the pickle, celery, olives fairly small--pickle esp.) You'll enjoy this if you have a taste for tangy things; my mom usually served it with barbecued chicken & corn for the perfect summertime dinner. It's also a dish that seems to get better the longer it's in the fridge (within reason), so you can make it a day or 2 ahead.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 3  cups  diced cooked potatoes
• 1  tablespoon white vinegar
• 1  teaspoon salt
• 1⁄8 teaspoon pepper
• 3  tablespoons  salad oil
• 1⁄3 cup mayonnaise (or Miracle Whip)
• 2  cups  chopped hard-boiled eggs
• 1⁄4 cup  chopped ripe olives
• 1⁄2 cup  diced dill pickle
• 1  cup  diced celery
• 1  teaspoon  grated onion

Directions

1. While the potatoes are cooking, dissolve the salt into the vinegar.
2. Dice the potatoes and toss while still warm with the vinegar/salt, pepper and salad oil.
3. Combine remaining ingredients together and toss lightly with a long fork.
4. Add to the potato mixture.