ANNA MARIA’S POTATO SALAD

SERVES 10 - 12

8 LARGE RUSSET POTATOES
1 CUP BEST FOODS MAYONNAISE
½ CUP SWEET PICKLE RELISH
1/4 CUP DILL PICKLE JUICE
3 HALF DILL PICKLE SPEARS - DICED
2 TBS. YELLOW MUSTARD
½ TSP. ONION SALT
½ TSP. PEPPER
I SM. CAN SLICED BLACK OLIVES - DRAINED
(SET ASIDE 1 TBS. OF OLIVE SLICES FOR GARNISH)
2 HARD BOILED EGGS
PIMENTOS
PAPRIKA
SALT AND PEPPER TO TASTE

PEEL POTATOES, CUT IN HALF AND BOIL IN UNSALTED WATER FOR 20 MINUTES OR UNTIL POTATOES ARE JUST FORK TENDER.

DRAIN AND COOL

CUT INTO BITE SIZED CUBES AND PLACE INTO A LARGE BOWL

IN SEPARATE BOWL COMBINE MAYO, SWEET PICKLE RELISH, DILL PICKLE JUICE, MUSTARD, ONION SALT, PEPPER, BLACK OLIVES AND DICED DILL PICKLE

MIX INGREDIENTS WELL

USING A LARGE SPOON ADD TO CUBED POTATOES A LITTLE AT A TIME, MIXING GENTLY AS YOU GO.  ADD JUST ENOUGH MIXTURE TO COAT ALL THE POTATOES EVENLY, BUT NOT ENOUGH TO MAKE THE POTATOES RUNNY OR MUSHY.

POUR INTO SERVING BOWL AND GARNISH WITH SLICED HARD BOILED EGGS, SLICED OLIVES, PIMENTOS AND SPRINKLE WITH PAPRIKA.
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  THIS IS A FAMILY RECIPE GIVEN TO ME BY MY COUSIN, PHYLLIS PHELPS.  HERE IS WHAT PHYLLIS TOLD ME ABOUT HER MOTHER’S, ANNA MARIA MEZZANATTO, FAMOUS POTATO SALAD.

 “One dish our mother made that wowed everyone was potato salad.      
              
                Mom made this for every party with relatives and always on special occasions
when friends came to celebrate”. 
    
  Enjoy, Phyllis Phelps