Ingredients

4 1/2 pounds red-skinned potatoes 1/3 cup canola oil 1/4 cup cider vinegar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/4 cups mayonnaise 1/4 cup dill pickle juice 3 tablespoons coarse-grained Dijon mustard 6 large hard-boiled eggs, chopped 1 1/2 cups finely chopped green onions 1 cup finely chopped celery 3/4 cup chopped fresh parsley 1/2 cup chopped dill pickle 1/2 cup sliced pimiento-stuffed green olives

Description

All-American Potato Salad, Recipe

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