3 lbs. all-purpose potatoes
1/2 tsp. salt

MARINADE:

1/2 c. salad oil
2 tbsp. cider vinegar
1 tsp. celery seed
1 tbsp. lemon juice
1 3/4 tsp. salt
3/4 tsp. sugar
1 1/2 tsp. Worcestershire sauce
Dash freshly ground pepper
2 garlic cloves, crushed
1/2 c. mayonnaise
1/2 c. sour cream
1 c. pitted ripe olives, halved
1/2 c. chopped onion
2 hard-cooked eggs, chopped

In large saucepan combine potatoes with water to cover and salt. Bring to a boil; cover and cook until fork-tender, about 25 to 30 minutes. Drain in colander. Peel and cut into 1" cubes.

In large bowl combine marinade ingredients. Stir until well mixed. Add warm potatoes and toss lightly. Cover and refrigerate at least four hours.

When ready to serve, remove potatoes from marinade with slotted spoon. Discard marinade. Add remaining ingredients; toss. Makes 10 servings.