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Summer Potato Salad
Geronimo Family, Mattapan, MA
“This is a dish that I learned to make from my mother. We had potato salad at every family gathering that included food, family and festivi- ties. This is a classic dish that can be served at any time of the year.” Wendy Geronimo
INGREDIENTS PREPARATION
Serves 6
2 1⁄2 pounds Yukon Gold pota- toes, scrubbed
2 tablespoons sweet pickle relish
8 ounces Hellmann’s or Best Foods mayonnaise
3 to 4 large hardboiled eggs, peeled and finely chopped
1 stalk celery, finely chopped
1 yellow onion, finely chopped
1 green bell pepper, seeded and chopped
1 tablespoon granulated sugar 1 teaspoon salt
1⁄2 teaspoon ground black pepper
Large pinch cayenne pepper, plus more for garnish
1.
Place the potatoes in a large pot with enough water to cover and bring to a boil over high heat. Lower heat to medium-low and simmer until potatoes are tender but not mushy, about 30 min- utes. Drain well in a colan- der and let cool.
Peel the potatoes using a butter knife. Finely chop the potatoes and transfer them to a large bowl.
Add the relish, mayonnaise, eggs, celery, onion, bell pepper, sugar, salt, pepper and cayenne and stir until well mixed.
Taste the potato salad
and adjust seasoning with additional salt, pepper
or cayenne, if necessary. Transfer to a serving bowl and sprinkle lightly with cayenne pepper. Cover and refrigerate for 1 hour before serving.
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