It's a BBQ lover's dream! A welcome addition to the picnic basket, this salad is full of that sweet, tangy taste usually reserved for grilled meats.
Bring potatoes to boil in lightly salted water in large saucepot. Reduce heat and simmer 10 minutes or until fork-tender. Drain well. Cool slightly.
Mix oil, ketchup, vinegar, mustard, black pepper and salt in large bowl with wire whisk until well blended. Add potatoes, celery, bell pepper and onion; toss gently to coat.
Serve immediately or refrigerate until ready to serve.