- 2 pounds [1 kg] Russet potatoes
- 6 cups [1.5 L] salted boiling water
- 1 cup [250 mL] mayonnaise
- 4 teaspoons [20 mL] sweet pickle relish
- 4 teaspoons [20 g] sugar
- 2 teaspoons [10 mL] minced white onion
- 2 teaspoons [10 mL] prepared mustard
- 1 teaspoon [5 mL] vinegar
- 1 teaspoon [5 mL] minced celery
- 1 teaspoon [5 mL] diced pimentos
- 1/2 teaspoon [2.5 mL] shredded carrot
- 1/4 teaspoon [1 mL] dried parsley flakes
- 1/4 teaspoon [1 mL] pepper
- Dash of salt
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- Lightly peel the potatoes [you don't have to get all of the skin off].
- Chop potatoes into bite-size pieces then boil potato pieces into salted boiling water for 7 to 10 minutes [potato chuncks should be tender, yet slightly tough in the middle when done].
- Drain and rinse potatoes under cold running water.
- Into a medium bowl, whisk together mayonnaise, sweet pickle relish, sugar, minced white onion, prepared mustard, vinegar, minced celery, pimento dices, shredded carrot, parsley flakes, pepper and salt until smooth.
- Transfer drained potatoes into a large bowl.
- Pour mayonnaise mixture all over the potatoes; mix until well combined.
- Cover bowl.
- Chill salad for at least 4 hours, yet overnight is best.
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