Red Potato Salad - cooking recipe

Ingredients

8 to 10 large red potatoes (about 4 lb.)
1/2 sweet red pepper, cut into thin strips
Watercress Mayonnaise
watercress
tomato wedges

Preparation

Cook potatoes in boiling water to cover 30 minutes or until tender.
Drain and cool slightly.
Cut into chunks.
Combine potatoes and red pepper in a large bowl; stir in Watercress Mayonnaise.
Place on a bed of watercress, and arrange tomato wedges around salad.
Yields 9 cups.