Potato Salad - a Great Spring or Summer Dish

I've posted our favorite potato salad recipe previously (here) which uses a hearty dose of milk, some sugar and vinegar.  However, this one, similar to a popular restaurants, is a second favorite.  You can leave the pimentos out if you wish of course and play with the amounts in 'taste testing' to see what you think.  Remember that the flavor changes though, after it's been chilled a few hours.

Potato Salad

2 lbs. russet potatoes
1 c mayonnaise
4 t sweet pickle relish
4 t sugar
2 t minced onion
2 t prepared mustard
1 t vinegar
1 t minced celery
1 t diced pimentos
1/2 t shredded carrot
1/4 t dried parsley
1/4 t pepper

Peel and dice potatoes into 1 inch cubes.   Boil the potatoes 5 to 10 minutes till fork tender.  In a bowl, mix the mayonnaise, pickle relish, sugar, onion, mustard, vinegar, celery, pimento, carrot, parsley, pepper, and a dash of salt. When the potatoes are cooled to room temperature, mix all, and chill for at least 2-3 hours.

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