Potato Salad with Cucumber & Red Bell Peppers

Directions

Add the diced potatoes in a large pot with lots of salted water.

Cover and bring to a boil over high heat.

Remove the lid, stir gently, then keep cooking over medium-high for about 9 minutes, until the potatoes become tender, but not falling apart.

Place them to a colander and rinse under cold water to stop cooking.

Set aside to drain.

In a small bowl, add the mayonnaise, salt, mustard, salt, pepper, and chives, whisk until well blended.

Add the potatoes, onion, sweet bell pepper and cucumber in a large bowl.

Drizzle the prepared dressing over the mixture and mix well.

Keep the salad refrigerate for at least half an hour.

Serve.