Potato Salad

Here's a simple clone for the potato salad that is purchased as a side dish from America's
largest fast food chicken chain. Some of the skin is left on the potatoes in the real thing, so you
don't have to peel them too thoroughly (great news for lazy cooks like me!). 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. Tune in for more KFC clone recipes each week this month!
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 7-10 minutes. The potato chucks 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).