Slyvia's Potato Salad *
Yield = 12 Servings
| Amount | Ingredient |
| 2 1/2 lbs. | Maine Potatos |
| 2 tblsp | Sweet Pickle Relish |
| 8 oz. | Hellmann's Mayonnaise |
| 1ea. | Stalk Celery, finely chopped |
| 1ea. | Medium Onion, finely chopped |
| 1ea. | Green Bell Pepper, cored, seeded, and chopped. |
| 1 tblsp. | Sugar |
| 1 tsp | Salt |
| 1/2 tsp. | Finely groung black pepper |
| 1 Large Pinch | Cayenne Pepper, Plus more for garnish |
Method:
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 thirty 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 potato salad should be the consistency of a chunky puree. Taste it and add more cayenne, salt, or pepper if necessary. Transfer to a serving bowl and sprinkle lightly with cayenne pepper. *Copyright Sylvia Woods Enterprises, LLC. Listed here with permission from Van Deward Woods, President