3 tb Vegetable oil
1 tb Wine vinegar
1 1/2 ts Salt
1/8 ts Pepper
2 c Cooked, diced potatoes; warm
1/2 c Quartered ripe olives
2 Hard-cooked eggs; sliced
1 c Thinly sliced celery
1/2 c Diced dill pickles
1/4 c Diced pimiento
1 ts Grated onion
1 tb Mustard
1/3 c Mayonnaise
Blend together oil, vinegar, salt and pepper; pour over potatoes. Toss potatoes lightly; refrigerate. At serving time, add olives, eggs, celery, pickles, pimiento, onion, mustard and mayonnaise to potato mixture; toss.