2 1/2 pounds potatoes
2 tablespoons sweet pickle relish
8 ounces Mayonnaise
1 stalk celery, finely chopped
1 medium onion, finely chopped
1 green bell pepper, cored, seeded, chopped
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon Black pepper, freshly ground
pinch cayenne pepper
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 pure. Taste it and add more cayenne, salt, or pepper if necessary.
Transfer to a serving bowl and sprinkle lightly with cayenne pepper.