Sunshine Salad

• 6 waxy potatoes (about 3 lb.)
• 12 cup extra virgin olive oil
• 14 cup apple cider vinegar
• 1 tablespoon water
• 2 teaspoons salt (to taste)
• 12 teaspoon fresh coarse ground black pepper
• 13 cup diced red bell pepper
• 13 cup diced green bell pepper
• 1 cup finely chopped celery
• 1 12 cups finely chopped onions
• 3 large eggs, hard cooked and coarsely chopped
• 13 cup coarsely chopped dill pickle
• 12 cup mayonnaise
• 1 tablespoon prepared yellow mustard
• bell pepper, rounds for garnish (red and green)

1. Place potatoes in a steamer basket over simmer water; cover, and steam just until tender when pierced with a small knife, 15-20 minutes (do not overcook).
2. Remove to a large bowl; peel when cool enough to handle; cut into 1-inch cubes.
3. In another bowl, whisk together oil, vinegar, water, salt, and black pepper; pour dressing over warm potatoes and stir gently to coat.
4. Cover and place in refrigerator to marinate at least 6 hours or overnight.
5. Stir and shake occasionally for even marinating.
6. Pour off any excess marinade; add red and green pepper, celery, onion, eggs, and dill pickles; toss gently to combine.
7. In a small bowl, stir the mayonnaise and mustard together; add to salad and toss to coat.
8. Cover and refrigerate until ready to serve; serve garnished with red and green bell pepper rings.
9. Store leftover potato salad covered in the refrigerator.

potatoes, extra virgin olive oil, apple cider vinegar, water, salt, fresh coarse ground black pepper, red bell pepper, green bell pepper, celery, onions, eggs, dill pickle, mayonnaise, yellow mustard, bell pepper

Taken from www.food.com/recipe/sunshine-salad-430599 (may not work)