Sylvia's potato salad

 
                                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
 --------  ------------  --------------------------------
    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