Southern Potato Salad

6 cups diced red potatoes - with skins left on

3 large boiled eggs - chopped

1/2 cup bell pepper - chopped

1/2 cup onion - finely diced

1/4 cup sweet pickle relish

3/4 cup mayonnaise

1 teaspoon celery seed (unique flavor)

Boil potatoes gently in salted water until fork tender. Drain and allow to dry.

Combine the rest of the ingredients and toss carefully so as not to break the potatoes. Garnish with chopped green onions if desired. Can be served hot or cold.

Cook's Note:  Please store leftovers immediately in refrigerator.

from the Southern Kitchen of
Rose Abrams