2 lbs. med. potatoes, unpared
2 tbsp. salad oil
2 1/2 tbsp. cider vinegar
1 tbsp. parsley, chopped
2 tbsp. onion, finely chopped
1/4 c. green pepper, finely chopped
3/4 c. celery, diced
3/4 c. Hellmann's mayonnaise
Salt & pepper
1 tsp. dill weed

Scrub potatoes and cook until tender. Drain, peel and cut up. Combine all ingredients and refrigerate several hours (or overnight) before serving.