Instructions: Cook potatoes in boiling salted water, covered, for 15 to 20 minutes or till tender. Drain well. When cool enough to handle, quarter potatoes.

In a large bowl combine green pepper, carrot, and red onion.

Stir in potatoes. In a screw-top jar combine vinegar, oil, sugar, garlic salt, mustard, and pepper. Cover; shake well. Pour over potato mixture, tossing to coat. Cover; refrigerate 4 to 24 hours.

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