Rosemary'S Potato Salad - cooking recipe

Ingredients

2 1/2 lb. small red potatoes, scrubbed and sliced into 3 to 4 pieces
1/4 c. finely diced celery
1 c. finely diced onion
1 bunch parsley, washed, dried and finely chopped
1/4 c. green pepper, diced
1/4 c. red pepper, diced
1/2 c. sweet pickle relish
1 c. mayonnaise
3 Tbsp. prepared mustard
6 Tbsp. ketchup or chili sauce
1/4 tsp. cayenne pepper
1 tsp. Tabasco sauce
1/2 tsp. white pepper
1 tsp. salt

Preparation

Place potatoes in large pot and add cold water to cover.
Heat to boiling, then lower heat and simmer, uncovered, just until fork-tender, about 15 minutes.
Drain in colander and let cool slightly.
Mix remaining ingredients together in a large bowl. Add cooked potatoes and mix gently to coat well.