Aunt Emm's French-Italian Potato Salad

By 12_34

Ingredients

• For French Vinaigrette:
• 5 lbs. small potatoes, boiled, peeled, cut into fourths
• 1 large white onion, chopped
• 1 medium red onion, chopped
• 1 large bunch green onions and tops, chopped or sliced
• 4 c. sliced celery
• 1 green pepper, sliced
• 2 c. pitted green olives, sliced
• 1/2 c. minced fresh parsley
• 1 jar (2 oz.) whole pimentos, chopped
• Salt and pepper to taste
• 6 hard-cooked eggs, sliced
• 1 can (4 oz.) pitted black olives, whole
• 2 c. olive oil
• 1/2 c. red wine vinegar
• 1/4 c. lemon juice
• 3 TBSP. dried Italian herb mix
• 1 TBSP. salt

Preparation

Step 1

Place potatoes in large bowl; pour vinaigrette over and toss. Add white, red and green onions, celery, green pepper, and green olives; toss. Gently stir in parsely and pimentos. Season to taste with salt and pepper. Garnish with hard-cooked eggs and black olives. Cover with handi-wrap and refrigerate several hours or overnight.