Creamy Potato Salad

I love my Better Homes & Garden Cook Book, and this recipe is another example of why! I made this last night, and it was DELICIOUS! My husband ate two servings (and he doesn't like potato salad). I used red peppers, Dijon mustard and omitted the eggs. Recipe suggests substituting mayo with plain yogurt or sour cream. Easily halved; though I would use 1/4 tsp. salt.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 6  medium potatoes (2 lb.)
• 2  stalks celery, thinly sliced
• 1  medium green pepper, chopped
• 1⁄3 cup onion, chopped
• 1 1⁄4 cups mayonnaise or 1 1⁄4 cups  salad dressing
• 1  tablespoon vinegar
• 2  teaspoons dijon-style mustard or 2  teaspoons prepared mustard
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 6  hard-boiled eggs, coarsely chopped

Directions

1. In covered saucepan cook potatoes in boiling water for 20 to 25 minutes or just until tender; drain well.
2. Let cool.
3. In a large bowl, combine celery, green pepper, onion, mayo, vinegar, mustard, salt and pepper.
4. Cube potatoes and add to mix with eggs.
5. Toss gently.
6. Cover and chill for up to 24 hours.
7. Makes 12 side-dish servings.