1/4 c. salad oil
2 tbsp. good wine vinegar or mixture of vinegar & lemon juice
1/4 tsp. dry mustard
Fresh ground pepper

Blend these ingredients by combining them in a screw top jar and shaking vigorously to blend.

Pour over:

4 c. diced hot cooked potatoes
2 c. diced cooked or canned beets
1 med. Bermuda onion, finely sliced
1 tbsp. chopped capers

Mix, cover and refrigerate overnight. Shortly before serving add:

1/4 c. chopped dill pickle
1/2 c. ripe olives cut in lg. pieces from pit

And 1 1/2 cups of one or a mixture of any of the following:

Green peas, cooked
Green beans, diced
Flaked canned tuna or salmon
Grated raw carrots
Diced raw apples

Garnish with anchovies, green or black olives, parsley sprigs.