California Potato Salad

2 Pounds potatoes (about 6 med
1 1/2 cups Mayonnaise or salad dressing
1 tablespoon Vinegar
1 tablespoon Prepared mustard
1 teaspoon Salt
1/4 teaspoon Pepper
2 medium Stalks celery, chopped
1 cup)
1 medium Onion, chopped
1/2 cup)
1 can (4 ounces) chopped green, Chilies, drained
2 Avocados, chopped
2 Tomatoes, chopped

Prepare and cook potatoes; cool slightly. Cut into cubes (about 6 cups). Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in chilies. Cover and refrigerate at least 4 hours. Before serving stir in avocados and tomatoes.