SUMMER SIDE DISH WITH A TWIST

World's Best Potato Salad

By Robert Clickner on July 20, 2001

4 lbs white potatoes, diced

1 cup celery, diced

1 cup dill pickles, diced (real dills)

1 cup pepperoni, diced

1 (6 ounce) can pitted black olives, drained and diced

1 cup medium cheddar, diced

1 cup swiss cheese, diced

1/2 cup parmesan cheese, grated

1 cup white onion, diced

1 cup red onion, diced

1 tablespoon garlic salt

1 tablespoon minced garlic

1/4 teaspoon white pepper

1/2 teaspoon ground black pepper

1/2 teaspoon dry mustard

1/2 teaspoon celery salt

1/2 teaspoon cayenne pepper

1 cup mayonnaise

1. Peel and wash potatoes; cook in boiling water until just fork tender (do not over cook).

2. Cool and dice approximately 1/2 x 1/2-inch; combine with all other diced items (onions, pickles, pepperoni, cheeses, celery and black olives). Fold all of these ingredients gently with 1/2 cup of mayonnaise until mixed.

3. Refrigerate for at least a couple of hours, overnight is even better (this is important).

4. Add all spices and the rest of mayonnaise and minced garlic; gently fold until mixed. Refrigerate 30 minutes to 1 hour before serving    
    
                        Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc