6 spoon potato salad

• 2 pounds peeled potatoes
• 1 /4 cup Hellman's mayonnaise
• 1 tablespoon yellow mustard
• 1 diced green onion
• 1 /4 cup celery, chopped
• 1 small bell pepper, diced
• salt and pepper to taste
• 4 hard boiled eggs, diced
• 2 tablespoons of Mazola corn oil

1. Add potatoes to large pot then cover with 1½ inches of water.
2. Season with salt -- 1 teaspoon for every quart of water.
3. Bring water to a boil then reduce to a low simmer.
4. Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
5. 'Once cooled, peel potatoes.
6. Chop peeled potatoes into bite-size chunks then add to a large bowl.
7. In a separate bowl combine all of the other ingredients and add to the potatoes.
8. Combine until potatoes are coated evenly.
9. Chill overnight and enjoy!

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