2 lbs. boiling potatoes, peeled and halved
3 tbsp. prepared buttermilk salad dressing
Pepper
3 hard cooked eggs, peeled and chopped
2 lg. dill pickles, chopped
2 celery stalks, chopped
1 (3 1/4 oz.) can sliced black olives, drained
3/4 c. mayonnaise

Cook potatoes in large saucepan of boiling water until tender, about 15 minutes. Drain. Cool. Chop into small pieces. Toss with salad dressing. Season with pepper. Mix in eggs and next 3 ingredients. Add mayonnaise and toss lightly. Cover and refrigerate at least 2 hours. Can be prepared 1 day ahead. 8 servings.