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Potato Salad
Recipe By : Sylvia Woods and Ruth of Sylvia's Restaurant in New York
Serving Size : 12 Preparation Time :0:00
Categories : Salads Soul Food
Amount Measure Ingredient -- Preparation Method
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2 1/2 pounds maine potatoes
2 tablespoons sweet pickle relish
8 ounces Mayonnaise -- Hellmann's Brand
1 stalk celery -- finely chopped
1 medium onion -- finely chopped
1 green bell pepper -- cored, seeded, chop
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon Black pepper -- freshly ground
pinch cayenne pepper
- Large pinch, plus more for granish
1) Wash the potatoes but don't peel them. Place the potatoes in a large pot
with enough water to cover them. Heat to boiling, then reduce the heat to a
simmer. Cook the potatoes until they are tender but not mushy, about 30
minutes. Drain them and cool.
2) Peel the potatoes - a butter knife works well. Finely chop the potatoes and
place them in a large bowl. Add the remaining ingredients and beat well until
blended. The potatoe salad should be the consistency of a chunky purŽe.
Taste it and add more cayenne, salt, or pepper if necessary. Transfer to a
serving bowl and sprinkle lightly with cayenne pepper.
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Per serving: 147 Calories; 15g Fat (90% calories from fat); 0g Protein; 3g
Carbohydrate; 11mg Cholesterol; 354mg Sodium
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