Sonoran Potato Salad

I love this and I really only make it on the Fourth of July, so I'd like to share!

8-9 medium russett potatos, chopped up with the skins on
1 large red bell pepper
4 celery stalks
1 big red onion
Mayo
1/4 cup white distilled vinegar
2 teaspoons garlic salt
2 tablespoons McCormick Montreal Steak Seasoning
1/2 Casa Sanchez fresh green salsa

Boil the potatos. Finely chop the red bell pepper, onion, and celery. Strain the potatos and combine in a large bowl with the bell pepper, onion, and celery. Stir in the vinegar and the salsa with two very large dallops of mayo. When its evenly combined add the steak seasoning and garlic salt to taste. Continue stirring until well combined and the potatos are smooth.

Enjoy!

(Makes alot!)