6 cooked russet potatoes, peels on, chopped
2 hard boiled eggs, chopped
1/2 lb. bacon, cooked and crumbled
1 c. cooked green beans
1/4 chopped onion
1/2 c. chopped celery
1/2 c. each whole ripe and green olives

Toss all ingredients together. Blend with dressing.

DRESSING:

1/4 c. mayonnaise
2 tbsp. Dijon mustard
1/4 c. tarragon-flavored vinegar or rice wine vinegar
1 tbsp. dill weed
Salt to taste
1/4 c. minced fresh parsley

Mix together.