Moms Potato Salad

8 servings

• 6 eggs, hard boiled, cut up
• 7 to 8 potatoes, medium White Rose
• 1/2 cucumber, chopped
• 1/4 cup chopped scallions
• 1 cup celery, chopped or diced
• 1 green bell pepper, chopped or diced
• 4 to 6 Tablespoons light salad dressing
     or nonfat mayonnaise dressing
• 1/2 tsp dry mustard (optional)
•    sprinkle of crushed red pepper
•    lots of salt and pepper

Place eggs (I cook up an extra in case of breakage) in saucepan; add enough cold water to come to at least one inch above the eggs. Heat rapidly to boiling. Remove from heat; cover; let stand 12 to 14 minutes (let stand 1 1/2 to 2 minutes for soft-boiled; 2 to 2 1/2 minutes for medium-boiled). Immediately plunge into ice-water to stop further cooking. Tap egg to crack shell; roll egg back and forth to loosen shell. Peel off eggshell.

Put whole potatoes in salted water, bring to boil, cover and cook about 30 minutes; cool and cut up.

Mix ingredients together and chill well.

Bon appetit!