Once I get the timing right on cooking potatoes, this will be a very good recipe. Sometimes I under cook them, and sometimes I over cook them.
4 large potatoes, cooked
1 small onion, chopped
2 hard cooked eggs, chopped
1/2 c. pimento stuffed olives, chopped
1/2 c. chopped celery
1/2 c. mayonnaise
2 tbsp vinegar
1 tsp. sugar
salt and pepper, to taste
Cut the potatoes into cubes. Add the onion, eggs, olives, and celery. Mix together the mayo, vinegar, sugar, salt and pepper. Add to the vegetables and mix gently.
(I put my potato salad in the fridge to cool overnight before serving).
Tastes and Tales: Jewish Cookery for Young People and Tales from Around the Word, Malvina W. Liebman, 1986