Categories: Salads, Potatoes 
      Yield: 6 servings 
  
      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.