POTATO SALAD, No 3

Ingredients

• 2 tablespoons Olive oil
• 1 tablespoon Granulated sugar
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1 tablespoon White vinegar
• 6 potatoes Hot potatoes, cooked and sliced
• 2 onions Small onion, finely chopped
• 1 clove Garlic, minced (Quantity estimated (not specified in original recipe))
• 2 tablespoons Fresh parsley, chopped (Quantity estimated (not specified in original recipe))
• 6 olives Stuffed olives, sliced
• 3 stalks Celery hearts, chopped
• 6 radishes Radishes, sliced
• 3 slices Red beets, sliced
• 2 eggs Hard-boiled eggs, chopped
• 1/2 cup Mayonnaise dressing (Quantity estimated (not specified in original recipe))
• 1 bunch Fresh parsley sprigs (For garnish, quantity estimated (not specified in original recipe))
• 6 olives Whole olives (For garnish, quantity estimated (not specified in original recipe))
• 4 leaves Lettuce leaves (For garnish, quantity estimated (not specified in original recipe))
• 1 bunch Celery leaves (For garnish, quantity estimated (not specified in original recipe))

Instructions

1. 1In a medium bowl, whisk together the olive oil, sugar, salt, pepper, and vinegar until well combined.
2. 2Add the sliced hot potatoes to the bowl with the dressing. Then, add the chopped onions, minced garlic, chopped parsley, sliced stuffed olives, chopped celery hearts, sliced radishes, sliced red beets, and chopped hard-boiled eggs. Mix well to combine.
3. 3Season the potato salad to taste. Add the prepared mayonnaise dressing and mix gently to coat all ingredients.
4. 4Transfer the potato salad to a glass dish. Garnish with fresh parsley sprigs, whole olives, lettuce leaves, and celery leaves.