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.