KFC Potato Salad

• 2 pounds russet potatoes
• 1 cup mayonnaise
• 4 teaspoons dill relish sweet
• 4 teaspoons sugar
• 2 teaspoons white onion minced
• 2 teaspoons prepared mustard
• 1 teaspoon vinegar
• 1 teaspoon celery minced
• 1 teaspoon pimentos diced
• 1/2 teaspoon carrots shredded
• 1/4 teaspoon parsley leaves dried
• 1/4 teaspoon black pepper
• 1 dash salt

1. Lightly peel the potatoes and cut into bite sized pieces.
2. Place in a pot of salted water and boil the potatoes for 5 to 10 minutes until fork tender, depending upon the size you cut them.
3. While the potatoes are cooking in a bowl, make the dressing by mixing the mayonnaise, pickle relish, sugar, white onion, mustard, vinegar, celery, pimento, carrot, parsley, p epper, and salt.
4. When the potatoes are done and have cooled add the sauce and refrigerate for 2 hours.
5. The best is if you allow this to sit overnight.

russet potatoes, mayonnaise, dill relish sweet, sugar, white onion, mustard, vinegar, celery, pimentos, carrots, parsley, black pepper, salt

Taken from recipeland.com/recipe/v/kfc-potato-salad-50450 (may not work)