Luby's Cafeteria Potato Salad 

2 lbs idaho potatoes (about 6 medium)
1 cup dill pickles, diced
1 cup celery, diced
1/3 cup green onions with tops, thinly sliced
3 tablespoons red bell peppers or pimientos, diced
2/3 cup mayonnaise
2 tablespoons prepared mustard
1 teaspoon salt
1/2 teaspoon pepper

In large saucepan, boil potatoes in enough water to cover for 30 minutes or until tender.
Drain and cool just enough to handle.
Peel and cut into 3/4-inch cubes.
In large bowl, combine warm potatoes, pickles, celery, green onions, and red pepper.
In small bowl, mix mayonnaise, mustard, salt, and pepper until well blended; pour over potato mixture and toss lightly to coat evenly.
Cover and refrigerate at least 2 hours.

8 servings

From the Luby's Cafeteria 50th Anniversary Cookbook