4 large or 8 small potatoes
1/2 c. chopped onion
1 small container chopped pimento
1/2 c. chopped green pepper
1 tsp. salt
1 c. mayonnaise
1/4 c. mustard
1 tbsp. celery seed

Cook potatoes until tender. Peel, cube and toss with onions, pimento, pepper and celery seed.

Mix mayonnaise, mustard and salt. Toss in potatoes. If potatoes are not completely covered, mix up more mayo and mustard. Cover and refrigerate several hours before serving. May be garnish with cross sections of green pepper.