KFC's Potato Salad

Recipe Ingredients

2 lbs	908g / 32oz	Russet potatoes
1 cup	237ml	Mayonnaise
4 teaspoons	20ml	Sweet pickle relish
4 teaspoons	20ml	Sugar
2 teaspoons	10ml	Minced white onion
2 teaspoons	10ml	Prepared mustard
1 teaspoon	5ml	Vinegar
1 teaspoon	5ml	Minced celery
1 teaspoon	5ml	Diced pimentos
1/2 teaspoon	2.5ml	Shredded carrot
1/4 teaspoon	1.3ml	Dried parsley
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1		Salt

Recipe Instructions

Lightly peel the potatoes (you don't have to get all of the skin off) then chop them into bite-size pieces and boil in 6 cups of boiling, salted water for 7 to 10 minutes. The potato chucks should be tender, yet slightly tough in the middle when done. Drain and rinse potatoes with cold water.

In a medium bowl, combine remaining ingredients and whisk until smooth. Poured drained potatoes into a large bowl. Pour the dressing over the potatoes and mix until well-combined. Cover and chill for at least 4 hours. Overnight is best.

This recipe yields 6 cups (about 8 servings).

Source:
Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com

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