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| 3 | tablespoons | vegetable oil | |
| 1 | tablespoon | wine vinegar | |
| 1 1/2 | teaspoons | salt | |
| 1/8 | teaspoon | black pepper | |
| 2 | cups | potatoes | cooked, diced |
| 1/2 | cup | olives | ripe, quartered |
| 2 | large | eggs | hard-cooked, sliced |
| 1 | cup | celery | sliced |
| 1/2 | cup | pickles, dill | diced |
| 1/4 | cup | pimiento | diced |
| 1 | teaspoon | onion | grated |
| 1 | tablespoon | prepared mustard | |
| 1/3 | cup | mayonnaise |
Blend together oil, vinegar, salt and pepper; pour over potatoes.
Toss potatoes lightly, refrigerate.
At serving time, add olives, eggs, celery, pickles, pimiento, onion, mustard and mayonnaise to potato mixture; toss.
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