Potato Salad with Cucumbers and Red Bell Peppers

It wouldn't be a picnic without potato salad! This is a bit healthier than traditional potato salad... in addition to potatoes, eggs, celery and onion, it includes cucumbers and red bell peppers  ~ and it's not drenched in mayonnaise. Instead of using a low-fat mayo or salad dressing, I prefer using a smaller amount of a good quality mayonnaise, such as Sir Kensington's. And the spiracha gives the potato salad a slightly spicy kick.

Ingredients:

• 2 pounds yukon potatoes, peeled and quartered
• 6 large eggs
• 1/2 large cucumber, medium diced
• 1/2 large red bell pepper, small diced
• 1/2 small onion, small diced
• 3 stalks of celery, small diced
• 2 Tbsp sweet relish
• 1/2 cup good quality mayonnaise (more, if desired)
• 2 tsp spiracha or other hot chili sauce
• Salt and pepper to taste
• Dash of smoked paprika

Directions:

1. Place peeled potatoes into a large pan and cover with salted water; bring to a boil. Reduce heat to low, cover pan with lid and cook potatoes in gently boiling water until tender, about 20 minutes. Drain potatoes in colander, cool, then cut into bite-sized pieces; place potatoes in a large bowl.
2. While potatoes are cooking, place eggs in a medium saucepan and cover with cold water about 1" above the top of the eggs; bring to a full boil. Remove from heat, cover with lid and let egg continue to cook an additional 15-17 minutes, or until hard boiled. Run cold water over pan to stop the eggs from cooking. Peel the eggs and cut into bite-sized pieces. Add eggs to bowl of potatoes.
3. Add diced cucumber, red bell pepper, onion, relish, mayonnaise, spiracha and salt and pepper to bowl of potatoes and eggs. Mix together well; place in serving dish and sprinkle with smoked paprika. Refrigerate until chilled.