1/2 c. oil and vinegar dressing
1 tbsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. salt
Dash of pepper
4 slices bacon
1 c. chopped onion
1/3 c. chopped green pepper
3 c. cooked, cubed potatoes
1/4 c. chopped pimiento
4 hard cooked eggs, sliced

Combine dressing, mustard, Worcestershire sauce, salt and pepper in one-cup measure. Fry bacon until crisp in 10 inch ceramic skillet, using medium heat; remove from skillet. Drain bacon on paper towels and crumble. Saute onion and green pepper in bacon drippings; add potatoes, pimiento, bacon and dressing mixture.

Mix gently until thoroughly warm. Garnish with eggs and serve from skillet. Makes 8 servings.