1/4 c. salad oil
2 tbsp. vinegar
1 1/2 tsp. salt
1/8 tsp. pepper
4 c. diced, hot cooked potato
1 c. ripe olives, cut in lg. pieces from pits
2 diced, hard boiled eggs
1 c. sliced celery
1/4 c. chopped dill pickle
1/4 c. chopped pimento
1 sm. onion, minced
1/2 c. mayonnaise or cooked salad dressing

Blend together salad oil, vinegar, salt and pepper; pour over potato. Toss and set aside to cool. Add olives and rest of ingredients; toss. Refrigerate. Makes 6 servings.