3 c. potatoes, boiled, peeled and chopped
1/4 c. vegetable oil
1 tbsp. wine vinegar
2 (3 oz.) cans pimento pepper
1 green bell pepper, chopped
1 tbsp. onion, minced
1/4 c. dill pickle, chopped
2 c. shredded cabbage
1/2 c. shredded carrots
1/2 c. ripe olives
salt and pepper to taste

Cover potatoes with vegetable oil and wine vinegar; place in refrigerator until cool. Add pimento pepper, bell pepper, onion, dill pickle, cabbage, carrots, ripe olives, salt and pepper. Toss with 1 cup mayonnaise and 1 tablespoon mustard. Mix and serve.