| Potatoes | 4 medium |
| Oil | 1 Tbsp |
| Vinegar | 1 Tbsp |
| Thyme | 1/16 tsp |
| Basil | 1/4 tsp |
| Dry Mustard | 1/8 tsp |
| Marjoram | 1/4 tsp |
| Celery seed | 1/4 tsp |
| Sugar | 1/4 tsp |
| Celery | 1/4 C |
| Onion | 1/4 C |
| Green olives | 2 Tbsp |
| Mayonnaise | 1/4 C |
Boil whole potatoes until tender.
Mix oil, vinegar, thyme, basil, dry mustard, marjoram, celery seeds, and sugar.
When potatoes are tender, peel if desired, and cut into 1/2 inch dice while still hot.
Pour oil and vinegar mixture over hot potatoes, tossing gently. Let sit for half an hour or refrigerate for up to 24 hours.
When cool, mix in chopped celery, minced onions, and chopped green olives.
Stir in mayonnaise until potatoes are lightly coated.
Serve chilled.
Notes:
Buy 'salad' olives rather than the perfectionist whole stuffed olives.
Go light on the mayonnaise. It doesn't need to be visible to taste like potato salad.
2 comments:
This looks so nommy! Can't wait to try it :D
The hot vinegarette makes a lot of difference here. It's a trick I learned from my grandmother.
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