Growing up in a German household, our salads were always of the oil and vinegar variety, rather than mayonnaise, and potato salad was a picnic staple.  Having a son with a restricted diet who is also picky with the colors of his food, I modified my mom's traditional potato salad.  I made this version when we had our neighbors over for a cookout and they liked it so much better than the mayonnaise version they were used to, they bring it to most of their family get togethers now.  No measuring here, just add till it tastes right.

6-8 Large Idaho potatoes, cooked, peeled and sliced

Olive Oil (two to three times as much as the vinegar depending on your tastes)

Apple Cider Vinegar

One Small Sweet Yellow Onion, finely grated

One 16-oz Jar Roasted Bell Pepper Strips, drained

One 3.8 Oz can Sliced Black Olives, drained

Salt & Pepper

While the potatoes are still warm, add all of the above ingredients, cover, and let marinate at room temperature until the potatoes cool.  The potatoes will absorb the dressing while warm so you may need to add additional oil and vinegar.  Refrigerate until ready to serve.

created by Mystarra