Creamy Potato Salad - cooking recipe

Ingredients

6 medium potatoes (2 lb.), peeled and cubed
2 stalks celery, thinly sliced
1 medium green pepper, chopped
1/3 c. chopped onion
1 1/4 c. mayonnaise or salad dressing
1 Tbsp. vinegar
2 tsp. Dijon-style mustard or prepared mustard
1 tsp. salt
1/2 tsp. pepper
6 hard-cooked eggs, coarsely chopped

Preparation

In a covered saucepan, cook potatoes in boiling water for 20 to 25 minutes or until just tender; drain well.
In a very large bowl, combine celery, green pepper, onion, mayonnaise or salad dressing, vinegar, mustard, salt and pepper.
Add potatoes and eggs.
Toss lightly to mix.
Cover and chill for 6 to 24 hours. Makes 12 side dish servings.