4 lbs Yukon gold potatoes, microwaved, peeled and cut into chunks
2 t salt
1 c yellow and green bell peppers, each
½ c roasted red peppers from a jar, drained
1 c celery, diced
1 c peas
½ c green onions, diced finely
4 hardboiled eggs
1 jar lite mayo or whip salad dressing, 3o oz
1 t mustard
2 t sugar
In large bowl sprinkle salt onto potatoes. Add vegetables and eggs. Add sugar and mustard to mayo/dressing and toss into salad.
Cover and chill overnight. Garnish with green onions, hardboiled egg and/or olives.
— This version differs in that it has mustard and bell peppers.