Stewart’s Potato Salad
5 large Idaho potatoes
1 small onion, chopped fine
1/2 cup chopped celery
1 small green pepper, chopped fine
1 2-ounce jar of chopped pimento
3 hard-boiled eggs, chopped
1/2 cup juice from pickle relish
1 cup mayonnaise
salt and pepper to taste
Boil the potatoes until tender. Let cool, then peel and dice into cubes about the size of a bouillon cube. Put them in a large mixing bowl and add the onion, celery, pepper, pimento and eggs. Toss lightly to distribute evenly.
Mix the relish juice with the mayonnaise until blended, then add to the other ingredients and mix well. Add salt and pepper.
For the full Stewart’s effect, serve individually on chilled plates garnished with whole lettuce leaves, lemon wedges and saltine crackers.
Makes enough for 10 servings.