Luby'S Cafeteria Potato Salad

• 2 lbs idaho potatoes (about 6 medium)
• 1 cup dill pickle, diced
• 1 cup celery, diced
• 1/3 cup green onions with top, thinly sliced
• 3 tablespoons red bell peppers or 3 tablespoons pimientos, diced
• 2/3 cup mayonnaise
• 2 tablespoons prepared mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. In large saucepan, boil potatoes in enough water to cover for 30 minutes or until tender.
2. Drain
3. and cool just enough to handle.
4. Peel and cut into 3/4-inch cubes.
5. In large bowl, combine warm potatoes, pickles, celery, green onions, and red pepper.
6. In small bowl, mix mayonnaise, mustard, salt, and pepper until well blended; pour over potato mixture and toss lightly to coat evenly.
7. Cover and refrigerate at least 2 hours.

potatoes, dill pickle, celery, green onions, red bell peppers, mayonnaise, mustard, salt, pepper

Taken from www.food.com/recipe/lubys-cafeteria-potato-salad-117975 (may not work)