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• 10 Potatoes
• 1/2 Green Pepper
• 1/4 Red Pepper
• 1/2 Onion
• 1 cup Mayonnaise
• 1/4 cup Mustard
• 1 tablespoon Sugar
• 1/4 tsp Black Pepper
• 1 Can Beets
• 1 Can Peas
• 3 Eggs

Peel and cut potatoes in cubes, boil in salted water until tender. Chop peppers and onion and set aside. Mix together mayonnaise, mustard, sugar and black pepper and set aside. Drain potatoes once tender and place in large mixing bowl. Add remaining ingredients and mix well. The salad may be served warm, but is normally served after it has been refrigerated for 2 to 3 hours.