Potato Salad - cooking recipe

Ingredients

3 lb. small new potatoes
1 (10 3/4 oz.) can cream of celery
3/4 c. mayonnaise
2 Tbsp. red wine vinegar
1/8 tsp. pepper
1 c. chopped celery
3/4 c. cooked peas
1/2 c. sliced radish
2 hard-cooked eggs, chopped

Preparation

In 4-quart saucepan, cook potatoes 5 minutes over high heat. Reduce to low.
Simmer 20 to 30 minutes.
Drain.
Cool slightly. Peel potatoes.
Cut in cubes.
In large bowl, combine soups, mayonnaise, vinegar and pepper until well blended.
Add potatoes, celery, peas, radishes and eggs.
Toss gently to coat.
Cover. Refrigerate until serving time, at least 4 hours.
Makes about 7 cups or 8 servings.