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Missionary Ridge Potato Salad

Source of Recipe


Daniel






List of Ingredients



• 3 lbs. potatoes, peeled and cut into quarters (6 to 7 medium to large potatoes)
  
• 3 quarts water (approximately)
  
• 1 Tbsp salt
  
• 1/4 stick butter
  
• Salt, black pepper, and seasoning salt to taste
  
• 1 Tbsp milk
  
• 1/2 cup mayonnaise
  
• 1-1/2 tsp prepared mustard
  
• 3/4 cup sweet pickle relish
  
• 3 stalks celery, sliced
  
• 1/2 green bell pepper, diced
  
• 2 to 3 Tbsp sugar
  
• 1 small jar pimientos, drained
  
• 1/3 fresh jalapeno pepper, minced or finely diced
  
• 1/2 cup chopped fresh cilantro leaves
  






Instructions



1. Bring water and potatoes to a boil, adding the 1 tablespoon of salt to the cooking water. Reduce heat and simmer for 25 minutes or until potatoes are fork-tender. Drain potatoes. Add the butter and allow the butter to melt over the potatoes. Season to taste with salt, black pepper and seasoning salt. Add 1 tablespoon milk and stir very gently with a wooden spoon. Slice through the potatoes with a knife, leaving the potatoes in large pieces. Let cool for at least 15 minutes.
   
   
2. Add the mayonnaise and mustard a bit at a time to the potatoes; then add the relish and toss gently. Add the sliced celery and diced bell pepper, incorporating gently. Add half of the sugar, and stir. Add remaining sugar and mix gently to incorporate. Fold in the pimientos.
   
   
3. Sprinkle the minced jalapenos over and fold in. Mound potato salad and sprinkle the chopped cilantro over the top.
   
   Cover and chill in the refrigerator until ready to serve.