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3 lb. medium-sized red
thin-skinned potatoes
1 large walla walla onion or
other mild red or white
1 c. thinly sliced celery
1 large golden Delicious
apple, cored and sliced
1/2 c. chopped sweet pickle
1 tsp. Dijon mustard
12 pimiento-stuffed
Spanish-style green olives,
1 tsp. bottled steak sauce or
soy sauce
salt and pepper
1 1/2 c. mayonnaise
2 Tbsp. distilled white

In a 4 to 5-quart pan, place potatoes in 1-inch boiling
water; cover and boil over medium heat until tender when
pierced, 25 to 30 minutes. Drain well and let cool. Peel
potatoes, if desired, then dice. Place in a large bowl. Cut
onion into quarters and slice thin. Add to potatoes along with
celery, apple, olives and pickle.
In a small bowl, stir together the mayonnaise, mustard,
vinegar and steak sauce. Spoon over potato mixture and mix
gently. Season to taste with salt and pepper. Cover and
refrigerate for at least 2 hours. Better the next day. Makes
10 to 12 servings.

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