1 cup chopped onion
1 cup chopped celery
1 cup chopped celery
2 teaspoons lemon juice
10 sweet red potatoes, peeled and quartered
2 cups sliced black olives
1 (15 ounce) can crushed pineapple, drained
1/4 cup olive oil
1/2 teaspoon salt
1 teaspoon white sugar for garnish
In a large bowl, mix the onion, celery, lemon juice, green peas, black olives, pineapple, olive oil, salt, and sugar. Cover and refrigerate about 1 hour, stirring occasionally. Sprinkle with pineapple and olives.