Chunky Mustard Potato Salad - cooking recipe

Ingredients

2 (20 oz.) pkg. refrigerated new potato wedges
1/4 tsp. salt
1/2 c. coarsely chopped dill pickles
1/4 c. Dijon-style mustard
1/4 c. chopped roasted red sweet pepper
1 c. chopped celery (2 stalks)
1/2 c. sliced green onion
1/3 c. chopped radishes
4 hard-cooked eggs, peeled and coarsely chopped
1/2 tsp. salt
1/4 tsp. ground black pepper
3/4 c. mayonnaise or salad dressing

Preparation

Place potatoes in a large saucepan. Add enough water to cover the potatoes and the 1/4 teaspoon salt. Bring to boiling. Reduce heat. Cover and simmer for 5 minutes. Drain well. Cool for 10 minutes.