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Potato Salad

large Idaho potatoes - 6 to 10
oil
vinegar
pepper
salt
2 stalks celery, finely chopped
1 jar pimentos, drained and chopped
1/2 cup black olives, chopped
3/4 cup mayonnaise
2 tablespoons mustard
2 tablespoons sweet pickles, chopped
1/3 cup onion, finely chopped

Peel and boil the potatoes in a large pot of salted water, until
they are cooked but not falling apart. Cool. Splash with oil and
vinegar. We sometimes use Italian seasoned dressing to give the
salad a little more flavor. It is easiest to put the potatoes in
a large plastic container, with a lid, and turn them upside down
to coat. This way you don't risk breaking up the potatoes too much
by stirring, but you can stir it in if you need to. Let the potatoes
sit all night in the refrigerator.

The next morning, chop the potatoes into hunks, and place in a
large bowl. Stir in all the remaining ingredients. All ingredient
amounts are approximate, based upon the size and number of potatoes
and your taste. The potatoes should be coated with mayonnaise,
with just a hint of mustard. This salad is better if it has had
a chance to sit for a while. It is actually better the second day.

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