Potato Salad - cooking recipe

Ingredients

6 or 7 medium-size potatoes (red)
1 green pepper, chopped
1 (4 oz.) jar pimentos
3 dill pickles, chopped
3 hard-boiled eggs
mayonnaise to moisten
salt and pepper if desired

Preparation

Boil potatoes and refrigerate overnight or for several hours, so they won't be mushy when diced.
Chop bell pepper and pickle in small pieces.
Add to potatoes along with the pimentos; add mayonnaise and salt, if desired.