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.