Ingredients

4

pounds red potatoes (12 medium)

3

cups mayonnaise or salad dressing

2

tablespoons white vinegar

2

tablespoons yellow mustard

1 1/2

teaspoons salt

1/2

teaspoon pepper

4

medium celery stalks, chopped (2 cups)

2

medium onions, chopped (1 cup)

2

cans (4.5 oz) Old El Paso™ Chopped Green Chiles, drained

Preparation

Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat.

Boil 30 to 35 minutes or until tender; drain. Cool slightly. Cut into cubes (about 12 cups).

Mix mayonnaise, vinegar, mustard, salt and pepper in 8-quart glass or plastic bowl. Add potatoes, celery, onions and chilies; toss.

Cover and refrigerate about 4 hours or until chilled.