HELOISE Special potato salad packs a bigger punch

Dear Heloise: I tried Patti Milton's Special Potato Salad on my family and dinner guests one evening. It was a hit! The lime is a nice change from lemon and packs a bigger punch. Thanks! Natalie Palasvirta, via e-mail
We really enjoyed doing the Heloise Great Potato Salad Challenge. We made, taste-tested and printed a handful of unusual recipes. We are glad that you liked this one. It was a favorite of mine because of the lime, cayenne pepper and cilantro -- a real Tex-Mex flavor. For other readers who might have missed this delicious recipe, here's another chance to give it a try.
SPECIAL POTATO SALAD
11/2 pounds small red potatoes, halved
1/2 cup mayonnaise
2 tablespoons lime juice
11/2 teaspoons grated lime zest
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 cup grape tomatoes, halved (or cherry tomatoes)
1 cup celery, thinly sliced
2/3 cup scallions, chopped
2 tablespoons fresh cilantro
Combine potatoes with enough salted water to cover, bring to a boil and cook 10-14 minutes or until tender. Drain and cool 5 minutes. In a bowl combine mayonnaise, lime juice, lime zest, cayenne pepper, garlic powder and salt. Add potatoes, tomatoes, celery and scallions. Toss and coat well. Sprinkle with cilantro. Cover and refrigerate till ready to serve.
For all of the other winning recipes, visit my Web site, www.Heloise.com, and click on Great Potato Salad Challenge. Heloise
Dear Heloise: After I cut a pepper, I put it into a container to fit (rather than a plastic bag), cut side up. I don't use much at a time, and with this method I seem to have a lot less waste. I still sometimes have to trim a sliver off the cut edges but it's better than throwing out most of the pepper. J. Brownawell, Mechanicsburg, Pa.
Dear Heloise: Several weeks ago, you had a hint that stated cooking sprays caused problems on cookie sheets. I have found through the years that the spray was easier to remove from pans. Because I usually bake low-fat for my husband, I have to use it.
I found that wiping with a paper towel after each batch leaves enough spray but eliminates the problem of burnt spray on the cookie sheet. Also, if the cookie has a high-fat content, no spray or shortening needs to be used. Just wipe off the pan between each batch. One hint, though, is not to spray in the corners of the pan. That is hard to clean out. Loraine M., Indianapolis
Dear Heloise: I received a great hint from my friend Marie from Minnesota. Put Brazil nuts in the freezer for a day or two before cracking, and they will come out whole. Viv Gregoire, Marshall, Minn.
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