Sautéed Peanut Potato Salad

1.75 lbs. new potatoes, quartered
1/2 cup diced bell pepper
1/2 cup diced onions
1/4 cup bacon pieces

Saute in iron skillet in peanut oil until potatoes are done.

In a glass bowl mix:
2 Tbsp. creamy peanut butter
2 Tbsp. ranch dressing
1 Tbsp. stone ground Dijon mustard

Toss potato mixture and sauce together, then stir in:
2 boiled eggs, diced
1/2 cup celery, diced

Garnish with shredded cheese and chopped peanuts before serving.