Potato Salad

Potato Salad

Some of the skin is left on the potatoes in the real thing, so you don’t have to peel them too thoroughly. Just be sure to chop your potatoes into cubes that are approximately 1/2-inch thick, and then let the salad marinate for at least 4 hours so that the
flavors can properly develop. If you let the salad chill overnight, it tastes even better.

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

1. 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 to10 minutes. The potato chuncks should be tender, yet slightly tough in the middle when done.
Drain and rinse potatoes with cold water.
2. In a medium bowl, combine remaining ingredients and whisk until smooth.
3. Poured drained potatoes into a large bowl. Pour the dressing over the potatoes and mix until well combined.
4. Cover and chill for at least 4 hours. Overnight is best.

Makes 6 cups (about 8 servings).