Bear's Version Of Kfc Potato Salad Recipe

• 2 lb russet potatoes
• 1 c. mayonnaise
• 4 tsp sweet pickle relish
• 4 tsp sugar
• 2 tsp chopped white onion
• 2 tsp prepared yellow mustard
• 1 tsp vinegar
• 1 tsp chopped celery
• 1/4 tsp dry parsley
• 1/4 tsp pepper
• 1 dsh salt

1. Lightly peel the potatoes (you do not have to get all of the skin off) then chop them into bite-size pcs and boil in 6 c. of boiling, salted water for 7-10 min.
2. The potato chunks should be tender, yet slightly tough in the middle when done.
3. Drain and rinse potatoes with cool water.
4. In a medium bowl, combine remaining ingredients and whisk till smooth.
5. Pour liquid removed potatoes into a large bowl.
6. Pour the dressing over the potatoes and mix till well combined.
7. Cover and refrigeratefor at least 4 hrs.
8. Overnight is best.E
9. Yield:E 6 c. (about 8 servings)

russet potatoes, mayonnaise, sweet pickle, sugar, white onion, yellow mustard, vinegar, celery, parsley, pepper, salt

Taken from cookeatshare.com/recipes/bear-s-version-of-kfc-potato-salad-81225 (may not work)