Picnic Potato Salad
10 medium red potatoes, peeled
2 hard boiled eggs, diced
3 stalks of celery, diced
1 green bell pepper, diced
1 dill pickle, diced
1 teaspoon yellow mustard
2 - 3 tablespoons mayonnaise
Boil potatoes until done (but not so soft that they fall apart). Drain and cool in refrigerator.
Chop cooled potatoes into one-inch square pieces and put in a big mixing bowl. Add the remaining ingredients and mix.
Place the potato salad in a serving bowl. Cover and refrigerate at least two hours. Sprinkle lightly with paprika before serving.
Voila!