Creamy Potato Salad - cooking recipe

Ingredients

1 can (10 3/4 oz.) condensed cream of celery soup
1/3 c. chopped red onion
1/3 c. chopped green pepper
3 Tbsp. sweet pickle relish
1 tsp. distilled white vinegar
pepper to taste
2 lb. unpeeled small red potatoes (about 20), cut into quarters, freshly cooked and drained

Preparation

This no-mayonnaise-or-cream potato salad is perfect for summer outings.
Mix all ingredients, except potatoes, in large serving bowl until well blended.
Add hot potatoes; toss to coat.
Serve warm or at room temperature.