4 cups sliced hot cooked, peeled potatoes

1/2 cup chopped celery

1/4 cup chopped onion

1/4 cup chopped pimento

1/2 cup sliced dill pickles

Toss ingredients together.  Heat 1/2 cup commercial oil and vinegar dressing.Pour over salad and toss. Serve hot with gherkins, pickled onions, cherry peppers.