1/2 c. salad dressing
1/2 c. sour cream
1 1/2 tbsp. lemon juice
1 tbsp. snipped chives
1/2 tbsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. dried dill
1/4 tsp. dried mustard
Dash pepper

Combine all until well blended.

2 med. carrots, thinly sliced
4 med. potatoes, cooked, peeled, sliced
1/2 c. thinly sliced celery
1/4 c. pitted ripe olives, sliced

In saucepan, heat small amount of water to boiling; add carrots and simmer, uncovered for 2 minutes. Drain, rinse with cool water, drain again. Toss together potatoes, carrots, celery and olives. Add cream mixture. Toss gently. Cover and chill several hours before serving.