8 med. potatoes
1 lg. onion, sliced
2 green peppers, sliced
Sweet pickles
Olives
1 c. cooking oil
1 c. vinegar
3 tbsp. sugar
1 tsp. mustard
1 tsp. celery salt

Cook potatoes in jackets in salted water; remove and slice thinly. Arrange layer of potatoes in container; add sliced onion, pepper, pickles and olives. Heat remaining ingredients for dressing; pour over potatoes while very hot. Cool. Chill overnight. Yield: 6 servings.