Recipe 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
Recipe method
- 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.
Other salad recipes:
Potato salad recipe
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