1/4 c. salad oil
2 tbsp. vinegar
1 1/2 tsp. salt
1/8 tsp. pepper
4 c. diced, hot, cooked potatoes
1 c. ripe olives, cut in lg. pieces from pits
2 diced, shelled, hard cooked eggs
1 c. sliced celery
1/4 c. chopped dill pickle
1/4 c. chopped pimiento
1 sm. onion, minced
1/2 c. mayonnaise or cooked salad dressing

Blend first four ingredients together. Pour over potatoes; toss; set aside to cool. Add olives and remainder of ingredients; toss. Chill. Serves 6.