Potato Salad - cooking recipe

Ingredients

6 to 8 medium potatoes
1 c. thinly sliced celery
1 medium sweet red pepper (3/4 c.), seeded and slivered
4 small green onions, thinly sliced
3/4 c. sweet pickle, coarsely chopped
3/4 c. mayonnaise
3 Tbsp. sweet pickle liquid
1/2 tsp. salt
1/4 tsp. dry mustard or 1/2 tsp. prepared mustard
pepper to taste

Preparation

Scrub potatoes and cut in half; do not peel.
Barely cover potatoes with boiling water.
Cook about 25 minutes or until tender.
Drain; cool slightly.
Strip off skins and cut potatoes into 1/2 to 1-inch cubes; turn into large bowl.
Add celery, red pepper, onions and pickles; toss together.