Recipe - Artis Potato Salad (Sweet Pickles)

5 pound Boiled and peeled red
potatoes
4 lg Shallots; tops and bottoms,
(green onions)
3 Celery stalks
1 small White onion
1 8oz jar sweet relish;
(India relish, Heinz, is
best)
Three fourths pt Homemade mayo
6 Hard boiled eggs; up to 8
Salt and pepper

MAYONNAISE
1 Egg; (fear of salmonella has
forced us to change to “Egg
Beaters”)
1 Rounded teaspoon yellow
prepared mustard; (like
French’s)
1 teaspoon Salt
1 teaspoon Sugar

The lemon juice in this mayo is a very important taste ingredient. In fact,
I use nonfat Miracle Whip for everyday mayo purposes, and I always add a
bit of prepared mustard and lemon juice to it. It really does improve it!!

Cut up potatoes. Add mayo. Mix gently. Add vegetables, mix. Add relish,
mix. Slice half of the eggs, mix. Season to taste. Use the rest for garnish
(not just for looks. This really adds to the salad.)

We like the potatoes in large enough pieces to recognize, and bite into. As
you stir they break a little, which only adds to the dressing.

Mayonnaise

Place in a blender or processor:

Start machine.

Slowly, a little at a time, add 1 cup oil. (The choice is yours. I often
use half very light flavored olive oil, half corn or peanut.) I find that
for some very strange reason, the original plain Wesson Oil has a lot of
trouble homogenizing .

Add the juice of 1 lemon 2 Tablespoons or a little more. (Or place in
processor at the beginning)

Makes a little over a cup. Store in fridge.

Posted to KitMailbox Digest by ddmmom@popalex1.linknet.net on Sep 06,
1998, converted by MM_Buster v2.0l.