3 lb. potatoes, cooked in skins and chilled
1 c. celery, diced
2 tsp. salt
3 tbsp. vinegar
1/2 c. olives, sliced
4 hard cooked eggs, chopped
1 pt. sour cream
1 tsp. black pepper
1 1/2 tbsp. prepared mustard
1/4 clove garlic, crushed
1 sm. onion, chopped

Peel potatoes and cut in 1/2 inch cubes. Add celery, vinegar and salt. Combine all remaining ingredients except olives. Add to potatoes and toss. Put olives on top of the salad. Serves 6.