Rich Potato Salad - cooking recipe

Ingredients

1/4 cup salad oil, olive oil not recommended (vegetable, safflower or canola)
2 tablespoons vinegar, white or 2 tablespoons cider
1 teaspoon salt
1/8 teaspoon pepper
4 cups diced hot cooked potatoes
1/2 cup sliced ripe olives (optional)
2 hard-boiled eggs, chopped
3/4 - 1 cup celery, chopped
1/4 cup dill pickle, chopped
1/4 cup pimentos, chopped
1 small onion, minced (optional)
1/4 teaspoon prepared mustard
1/2 teaspoon celery seed (optional)
1/2 cup mayonnaise, to taste

Preparation

1. Blend together oil, vinegar, salt and pepper; pour over potatoes; toss gently; set aside to cool. Potatoes may be refrigerated at this point.
2. When potatoes are cool, add olives and remaining ingredients. Toss gently.
3. Refrigerate until ready to serve.