1 egg
1 tsp. red wine vinegar
2 tsp. fresh lemon juice
1 tsp. Dijon mustard
3 cloves garlic
1/2 tsp. salt
1 c. olive oil
2 3/4 lbs. russet potatoes, cooked
3 hard-boiled egg whites
2 whole hard-boiled eggs
2 stalks celery, finely chopped
1/2 c. finely chopped white onion
1 dill pickle, finely chopped
Salt, black pepper to taste
15 ripe black olives, pitted and halved
Paprika
1 tomato, cut into wedges

In a blender or food processor, combine egg, vinegar, lemon juice, mustard, garlic and salt. With machine running, gradually add olive oil, 1 tablespoon at a time. Chill at least 4 hours.

Into a large salad bowl, cut cooled, cooked potatoes in 1 inch cubes and all egg whites in 1 inch chunks. Crumble yolks over potatoes. Add celery, onion and pickle. Chill.

Just before serving, toss the potato-egg mixture with desired amount of dressing. Season to taste with salt and pepper. Sprinkle with olives, then with paprika. Garnish with tomato wedges. Makes 10 cups; dressing makes 1 cup.