Stewart's Potato Salad With Bell Peppers

This is absolutely the best potato salad I've ever had-enjoy!

Stewart’s Potato Salad with Bell Peppers

Ronni Lundy, Butterbeans to Blackberries

5 large Idaho potatoes

1 small onion finely chopped

1/2 cup finely chopped celery

1 small green pepper, seeded, stemmed, and finely chopped

2 ounces chopped pimento

3 hard boiled eggs, chopped

1 cup homemade mayonnaise

1/3 cup juice from pickle relish or sweet pickles

1 teaspoon lemon juice

salt

freshly ground pepper

• Boil the potato until tender. Let them cool, then peel and dice them into cubes about the size of a bouillon cube.
• Put them into a large mixing bold and add the onion, celery, bell pepper, pimento, and eggs.
• Toss lightly to distribute evenly.
• Mix the mayonnaise, relish juice and lemon juice till well blended, then add it to the bowl and mix well.
• Salt and pepper to taste.

For the full Stewart’s experience serve on chilled plates covered with ice berg lettuce and garnished with a lemon wedge. Pass crisp saltine crackers on the side.