Patti La Belle's Potato Salad
3 pounds red-skinned potatoes (20 potatoes), well scrubbed
6 large eggs, hard-cooked
1 medium red onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
2 medium celery ribs, finely chopped
2 teaspoons celery seed
2/3 cup mayonnaise
2 tablespoons yellow mustard
3 tablespoons sweet pickle relish
freshly ground black pepper
Place the potatoes in a large pot and add enough
salted water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat
to medium-low and simmer until tender, but not mushy, about 20 minutes. Be sure
they are cooked! Pour out most of the water and place the pot in the sink. Run
cold water over the potatoes for about 2 minutes, or until cool enough to
handle. Drain well.
Peel the potatoes and cut them into 1/2 inch cubes. Place in a large bowl. Chop
4 hard-cooked eggs and add to the potatoes, along with the red onion, green
pepper, and celery. Sprinkle with the celery seed. Gradually stir in the
mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your
hands, if you wish), being careful not to smash the potatoes. Season with salt
and pepper to taste.
Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs.
Arrange the slices on top of the salad and sprinkle with paprika. Serve
immediately, or cool, cover tightly with plastic wrap, and refrigerate until
chilled, at least 2 hours.
Makes 8-12 servings