Crunchy Potato Salad - cooking recipe

Ingredients

9 medium potatoes, cut in 1-inch cubes
1 can cream of celery soup
3/4 c. mayonnaise
1/4 c. vinegar
1/2 tsp. black pepper
1 c. chopped celery
1/2 c. chopped green pepper
1/4 c. chopped green onions
2 hard-cooked eggs, chopped

Preparation

In 4-quart saucepan, cover potatoes with water.
On high heat, heat to boiling.
Reduce heat to low.
Cover.
Cook 15 minutes or until tender.
Drain in colander.