Picnic Potato Salad

Preparation

1. Boil eggs to hard-cooked stage.
2. To reduce potassium in potatoes, peel potatoes, cut into small pieces, cover with water and bring to a boil. Discard the water and add fresh water. (Skip this part if a low potassium diet is not required.) Boil potatoes until tender but still firm when punctured with a fork.
3. While potatoes are cooking, finely chop celery, onion and bell pepper. Peel and chop hard boiled eggs.
4. Drain potatoes and place in a bowl. Add vegetables and chopped eggs. Do not stir.
5. Mix salad dressing ingredients together; add to potatoes and toss gently.
6. Cover and chill until ready to serve.