Bev'S Potato Salad - cooking recipe

Ingredients

6 to 8 large potatoes
3 hard-boiled eggs, chopped
1 medium green pepper, chopped
1 small onion, chopped
1/4 to 1/2 dill pickles, chopped
1 tsp. prepared mustard
3 stalks celery, chopped
1/2 tsp. celery seed (optional)
1 to 1 1/2 tsp. lemon juice
mayonnaise
salt and pepper

Preparation

Wash and cook potatoes with skins in salted boiling water until tender.
Cool; remove skins and cube.
Sprinkle lemon juice over potatoes and mix gently.
Add all other ingredients.
Salt and pepper to taste.
Add enough mayonnaise to hold together and then a little more.
Serves 8 to 10.