More Than Potato Salad.

3 or 4 cups hot cooked potatoes, diced
1 1/2 cups coarsely shredded cabbage
1/2 cup grated carrots, uncooked
2 tablespoons green pepper, finely minced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Dijon mustard
2 tablespoons peanut or safflower oil
1 tablespoon white wine vinegar
2 tablespoons fresh onion, finely grated
1/2 cup sliced ripe olives
1/2 cup mild dill pickle, chopped
2 tablespoons pimento, chopped
2/3 cup mayonnaise

While the potatoes are still warm, 
blend in a large mixing bowl with all
the other ingredients and chill.

    Serves 8 to 10.