James's Two Pepper Potato Salad
6 red boiling potatoes, scrubbed
Salt to taste
6 hard-cooked eggs
1 cup mayonnaise
1/4 cup finely diced celery heart
2 tablespoons finely diced red bell pepper
2 tablespoons finely diced green bell pepper
2 tablespoons finely diced gherkin pickles
freshly ground black pepper, to taste
Cover potatoes in pan with water and add 1 tsp. salt. Bring to boil; reduce to a
simmer and cook till tender about 25 minutes. Drain; peel when cool enough to
handle.
Put egg yolks in large bowl and mash with fork. Add mayonnaise and mix well.
Coarsely chop egg whites and add to mayonnaise mixture. Cut potatoes into
quarters; then cut pieces into 1/4-inch thick slices. Add them to the mayonnaise
mixture. Add all other ingredients and toss gently to combine.