Madison Avenue Potato Salad - cooking recipe

Ingredients

For the Salad
4 lbs white rose potatoes or 4 lbs yukon gold potatoes
1 (2 1/4 ounce) can black olives, chopped
2 hard-boiled eggs, chopped
1 dill pickle, chopped
3 stalks celery, chopped
For the Dressing
6 tablespoons vegetable oil
4 tablespoons wine vinegar (I use dill pickle juice)
1 tablespoon Dijon mustard
1/3 cup mayonnaise
1/3 cup sour cream
1 small onion, grated
salt and black pepper (I use about 1/2 tsp of each)

Preparation

Cover whole, unpeeled potatoes with water in a large pot. Bring to boil. Cook for 20-25 minutes, or until a fork easily slides into the center without resistance. If desired, peel the skins off. Dice.
While the potatoes cook, whisk together the dressing ingredients. Taste for seasoning; add salt and pepper to taste.
Place all salad ingredients in a large bowl. Pour dressing over the top and stir to combine; ideally, the potatoes will still be warm at this point. Cover and chill in the refrigerator for several hours to allow the flavors to blend.