Instructions: Fill 3-quart saucepan two-thirds full of cold water and bring to a boil. Add potatoes and 1 teaspoon salt. Cook over medium heat about 15 minutes or until tender.

Drain potatoes. Peel eggs and separate yolks and whites. In large bowl, mash yolks and stir in oil and vinegar. Add mayonnaise, TABASCO sauce and remaining 1/2 teaspoon salt.

Dice potatoes and add to mayonnaise mixture along with pickle, celery and bell pepper. Cut egg whites into small pieces and add to salad. Stir to mix.

Refrigerate until 15 minutes before serving.

Makes 8 servings.

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