3 pounds small red potatoes, quartered

½ cup olive oil

½ cup ketchup

¼ cup cider vinegar

1½ teaspoons ground mustard

1 teaspoon coarse ground black pepper

1 teaspoon salt

1½ cups thinly sliced celery

1 cup coarsely chopped red bell pepper

½ cup chopped red onion

Bring potatoes to boil in lightly salted water in large saucepot. Reduce heat and simmer 10 minutes or until fork-tender. Drain well. Cool slightly.

Mix oil, ketchup, vinegar, mustard, black pepper and salt in large bowl with wire whisk until well blended. Add potatoes, celery, bell pepper and onion; toss gently to coat. Serve immediately or refrigerate until ready to serve.

Makes 12 servings.

Nutritional Information Per Serving: About 185 Calories, Fat 9g, Protein 3g, Carbohydrates 23g, Cholesterol 0mg, Sodium 343mg, Fiber 3g