Down Home Potato Salad - cooking recipe

Ingredients

5 lb. Russet potatoes
1 small onion
2 to 3 medium bell peppers
1 small stalk celery
4 to 5 medium eggs
1 1/2 to 2 c. mayonnaise
3 to 4 Tbsp. mustard (for color and flavor)
Lawry's seasoned salt
pickle relish (sweet)

Preparation

Peel potatoes and boil along with eggs until desired firmness (of potatoes).
After potatoes are done, drain water and place potatoes in a bowl and add seasoned salt and cover bowl.
Peel eggs and dice.
Dice (chop) bell peppers, onions and celery.
Add the chopped vegetables to potatoes (stir when adding each), then add eggs, pickle relish, mayonnaise and mustard.