1 lb. new potatoes (sm.)
1 med. green pepper, chopped
1 med. carrot, shredded
1/4 c. chopped red onion
1/4 c. wine vinegar
2 tbsp. olive or salad oil
2 tsp. sugar
1/2 tsp. garlic salt
1/2 tsp. dry mustard
1/8 tsp. pepper

Cook potatoes in boiling, salted water, covered for 15-20 minutes or until tender. Drain well. When cool enough to handle, quarter potatoes.

In large bowl, combine green pepper, carrot and red onion. Stir in potatoes. In a screw top jar combine vinegar, oil, sugar, garlic salt, mustard and pepper. Cover, shake well. Pour over potato mix, toss to coat. Cover, refrigerate 4-24 hours. Makes 6 servings.