4 c. cooked potatoes, diced (not too small)
4 hard cooked eggs, chopped
1 c. chopped green or red pepper
1 med. purple onion, diced
1/2 c. chopped pickle or relish
1/2 c. sliced stuffed green olives

"DRESSING INGREDIENTS":

1 (9 oz.) can Frito Lay's brand mild flavor cheese dip
1/2 c. sour cream
2 tbsp. prepared mustard
3/4 tsp. salt
Pepper to taste
2 tsp. celery salt

Mix potatoes, eggs, green pepper, onion, olives and pickle relish together. Set aside. Then blend all dressing ingredients until a nice dressing is formed and fold into potato salad mixture. Chill salad in refrigerator for 2 to 3 hours before serving. Serves 8.