Potato Salad II

Boil the potatoes in salted water until tender, about 15-20 minutes, then drain and allow to cool slightly before peeling.

Peel and finely chop the two onions into small pieces.

Add the chopped onions and diced pickle to the potatoes and toss gently to combine.

Peel the hard boiled egg and chop it into small pieces, then add to the potato mixture.

Drizzle the oil and vinegar over the salad, starting with vinegar to taste, then add the 3 tablespoons of oil.

Sprinkle salt to taste and toss all ingredients together until evenly combined and dressed.

Transfer to a serving bowl and allow to rest for 10 minutes before serving, allowing the flavors to meld.