Creamy Potatoe Salad
INGREDIENTS
  • Servings: 4
  • 1 can (10 3/4 ounces) cream of celery soup
  • 1/3 cup coarsely chopped red or other mild onion
  • 1/3 cup chopped green bell pepper
  • 3 tablespoons sweet pickle relish
  • 1 teaspoon distilled white vinegar
  • Pepper to taste
  • 2 pounds unpeeled small red skinned potatoes (about 20)cut in quarters, freshly cooked and drained
DIRECTIONS
  1. Mix all ingredents except potatoes. Add hot potatoes, toss to coat
  2. Serve warm or at room temperature