6 med. potatoes
Salted water
2 tbsp. salad oil
2 tbsp. vinegar
1 tsp. salt
1/8 tsp. pepper
1 (No. 1) tall can pitted ripe olives
3/4 c. chopped celery
1/4 c. chopped green onion
1/4 c. chopped pimiento
1/3 c. chopped dill pickle
1 tsp. unflavored gelatin
1 tsp. cold water
1/2 c. mayonnaise
1 tsp. prepared mustard
1 (4 1/2 oz.) pkg. thinly sliced cooked ham

Cook potatoes, cut into lengthwise halves, in boiling salted water for about 15 minutes, just until tender. Drain, remove skins and dice potatoes. Pour oil blended with vinegar, salt and pepper over hot potatoes mixing lightly. Let stand until cool. Add drained ripe olives, cut into wedges, celery, onion, pimiento and pickle.

Soften gelatin in cold water; dissolve over hot water. Combine with mayonnaise and mustard. Blend lightly with salad mixture. Cut ham into 1 inch strips. Line bottom and sides of 8 1/2 x 4 1/2 x 3 loaf pan with ham. Pack salad carefully into pan over ham. Chill thoroughly. Unmold. Garnish with small rolls of thinly sliced ham and whole pitted ripe olives, if desired. Makes about 8 servings.