Instructions: 1. POTATOES: about 4 medium. Wash potatoes and cut into cubes (about 4 cups cubed). Leave the skin on, if you like. In a covered saucepan, cook potatoes in enough boiling water to cover for 20 to 25 minutes or till just tender. Drain well.

2. In a large bowl, combine the mayonnaise, celery, green pepper, onions, mustard, vinegar, salt and pepper.

3. Add potatoes and egg. Toss lightly to mix. Cover and chill for 6 to 24 hours. If youd like a creamier salad, stir in the skim milk before serving.

4. Serve garnished wit h celery leaves and sprinkled with paprika, if you like. Serve as side-dish

Note: If youre watching the cholesterol in your diet, you can leave out the egg or use egg whites. For variety, try substituting a different sweet pepper-yellow, brown, purple, red or orange-for the green one.

adds fiber to this classic side dish. Low-fat mayonnaise or salad dressing helps cut the fat to 1 gram per serving, compared with about 25 grams in a typical creamy potato salad. The mustard spices up the flavor."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.