KFC Potato Salad


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

Lightly peel the potatoes and cut into bite sized pieces. Pl

ace in a pot of salted water and boil the potatoes for 5 to

10 minutes till fork tender, depending upon the size you cut

them. While the potatoes are cooking in a bowl make the dre

ssing by mixing the mayonnaise, pickle relish, sugar, white

onion, mustard, vinegar, celery, pimento, carrot, parsley, p

epper, and salt. When the potatoes are done and have cooled

add the sauce and refrigerate for 2 hours. The best is if yo

u allow this to sit overnight.

The Colonel’s Baked Beans used to be baked and made fresh da

ily. Now there made with a can of Navy Beans made by Hanover

and a bag of sauce and precooked frozen bacon. When it is n

eeded it is just microwave and there you go.

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