KFC POTATO SALAD
2 pounds 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
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 7−10 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.
Bron: – Franco Dippenaar.
