8 med. new potatoes (about 2 lbs.)
4 thick slices bacon, diced
2 lg. green peppers, seeded, thinly sliced
1 sm. red onion, thinly sliced
1/2 lb. mushrooms, thinly sliced
1/2 c. (one 4 oz.) jar) sliced pimento
3/4 c. olive or vegetable oil
3 tbsp. red wine vinegar
3 tsp. Dijon-style mustard
1 clove garlic, crushed
1 1/2 tsp. salt
Pepper
8 pimento-stuffed olives, sliced
2 tbsp. snipped parsley

1. Boil potatoes in salted water to cover just until tender, about 15 minutes; drain.

2. Fry bacon in skillet until crisp; drain. Pare potatoes; slice 1/4 inch thick. Place potato slices in deep serving bowl. Add green peppers, onion, mushrooms and pimento.

3. Shake oil, vinegar, mustard, garlic, salt and pepper in small jar with tight-fitting lid. Pour dressing over salad; toss lightly. Let stand at room temperature 2 to 4 hours. toss before serving. Garnish with bacon, olives and parsley. Makes 6 to 8 servings.