6 red potatoes, cooked and skinned
1 sm. onion, chopped fine
1/2 med. green pepper, chopped fine (optional)
1 tsp. parsley
2-3 stalks celery, chopped fine
3 eggs, hard boiled and chopped
Salt and pepper to taste

(Potatoes will skin easily if run under COLD water as they are removed from the pot immediately after cooking.)

Allow potatoes to cool in refrigerator. Be sure to cover them. When potatoes are cold, dice them into medium sized pieces.

In a large bowl, toss potatoes and the above ingredients with Hellmann's mayonnaise until ingredients are well coated. Add 1/2 to 1 tablespoon red wine vinegar and toss well.

The creaminess of the salad will be dependent on you. The amount of mayonnaise and vinegar will be your call.

Allow to stand overnight for best taste. When ready to serve, garnish with sliced eggs and tomatoes.