Soul Tater Salad - cooking recipe

Ingredients

4 to 5 medium potatoes (2 lb.)
2/3 c. sweet pickle juice
1 Tbsp. prepared mustard
dash of bottled hot pepper sauce
3 green onions, chopped
1 small red or green bell pepper, chopped (1 c.)
3 hard-cooked eggs, chopped
1/2 c. thinly sliced sweet pickles
pickled red or green pepper strips (optional)
sweet pickle slices (optional)

Preparation

In a 3-quart saucepan, cook potatoes, uncovered, in boiling salted water about 25 minutes or until tender.
Drain, peel and cube potatoes.
In a large bowl, combine pickle juice, prepared mustard and bottled hot pepper sauce.
Add cubed potatoes, onions, chopped pepper, chopped eggs and pickle slices; toss to coat. Serve warm or chilled.
Garnish with pickled pepper strips and pickle slices, if desired.
Makes 10 to 12 servings.