Rosemary'S Potato Salad

• 2 1/2 lb. small red potatoes, scrubbed and sliced into 3 to 4 pieces
• 1/4 c. finely diced celery
• 1 c. finely diced onion
• 1 bunch parsley, washed, dried and finely chopped
• 1/4 c. green pepper, diced
• 1/4 c. red pepper, diced
• 1/2 c. sweet pickle relish
• 1 c. mayonnaise
• 3 Tbsp. prepared mustard
• 6 Tbsp. ketchup or chili sauce
• 1/4 tsp. cayenne pepper
• 1 tsp. Tabasco sauce
• 1/2 tsp. white pepper
• 1 tsp. salt

1. Place potatoes in large pot and add cold water to cover.
2. Heat to boiling, then lower heat and simmer, uncovered, just until fork-tender, about 15 minutes.
3. Drain in colander and let cool slightly.
4. Mix remaining ingredients together in a large bowl. Add cooked potatoes and mix gently to coat well.

red potatoes, celery, onion, parsley, green pepper, red pepper, sweet pickle relish, mayonnaise, mustard, ketchup, cayenne pepper, tabasco sauce, white pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=179918 (may not work)