Mashed Potato Salad(From 1975 Edition) - cooking recipe

Ingredients

2 1/2 lb. potatoes
1/2 c. mayonnaise
1 Tbsp. cider vinegar
1 tsp. salt
white pepper to taste
3/4 c. chopped stuffed green olives
3/4 c. sliced celery
1/4 c. diced scallion with part of green tops

Preparation

Pare potatoes; cover with boiling water and bring to a boil. Cover and boil until tender; drain.
Put through a food mill or mash your favorite way; there should be about 4 cups.
Add remaining ingredients and mix thoroughly.
Taste and add more salt if desired.
Serve warm, garnished with parsley and extra olives, or serve cold, garnished with lettuce and extra olives.
Makes 6 to 8 servings.