Backyard Potato Salad

4   large Potatoes (or, 10-12 new potatoes)
2   boiled Eggs
2   Celery stalks
5   Radishes
1   Yellow Pepper
3   Green Onions
1   small bunch Parsley
0.25 cup 60 ml   Mayonnaise
  Salt and Pepper

1. Peel and roughly chop potatoes. Boil eggs and taters and allow time to cool.

2. Finely chop the celery, radishes, yellow pepper, and green onions. Wash and roughly tear the parsley.

3. Once cooled, chop the eggs and potatoes into medium sized pieces. Set in large bowl. Add the chopped vegetables. Add 1/4 cup of mayonnaise and gently stir until all encorporated.

4. Stir in parsley, and add salt and pepper to taste.

Perfect for outdoor, backyard picnic summer eating. Now all you need is some barbequed meat...