6 c. cubed new potatoes
1/2 c. chopped green pepper
1/2 c. chopped pimiento-stuffed olives
1/4 c. chopped onion
3/4 c. mayonnaise
3 hard-cooked eggs, chopped
1 tbsp. vinegar
1 tbsp. olive juice
1 tbsp. sweet pickle juice
1 tsp. celery seeds
1 tsp. prepared mustard
1/2 tsp. salt
1/8 tsp. pepper
Dash of garlic salt

Cook potatoes in boiling water 15 minutes or until tender; drain. Combine potatoes and remaining ingredients, stirring well. Chill thoroughly. Yield: 8 servings.