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KFC Potato Salad
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1
4
4
2
2
1
1
1
1
1
1
pounds russet potatoes
cup mayonnaise
teaspoons sweet pickle relish
teaspoons sugar
teaspoons minced white onion
teaspoons prepared mustard
teaspoon vinegar
teaspoon minced celery
teaspoon diced pimentos
/2 teaspoon shredded carrot
/4 teaspoon dried parsley
/4 teaspoon pepper
dash salt
Lightly peel the potatoes (you don't have to get all of the skin off)
then chop them into 1/2" pieces and boil in 6 cups of boiling, salted
water for 7 to 10 minutes. The potato chuncks 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.
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KFC Potato Salad
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