16 oz. can fruit cocktail
2 lbs. new red potatoes
1 c. mayonnaise
1/4 c. Dijon mustard
1 tsp. season salt
1/2 tsp. herb pepper seasoning
1/2 tsp. dill weed
1 c. sliced celery
1/2 c. dill or sweet pickles
1/2 c. sliced green onions

Drain fruit cocktail, reserve 1/4 cup liquid. Cook potatoes with skins on in boiling, salted water until tender. Drain and cool slightly. Cut potatoes into bite sized slices. Combine reserved liquid with mayonnaise, mustard, salt, pepper and dill weed. Toss dressing with potatoes while still warm. Fold in fruit cocktail, celery, pickles and onions. Cover and refrigerate at least 2 hours. 8 servings.