Potato salad

Ingredients:

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
Dash salt

Preparation:

Lightly peel the potatoes. 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.