KFC Potato Salad

KFC Potato Salad

Ingredients:
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

Directions:
dash salt
Lightly peel the potatoes and cut into bite sized pieces. Place 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 dressing by mixing the mayonnaise, pickle
relish, sugar, white onion, mustard, vinegar, celery, pimento, carrot,
parsley, pepper, and salt. When the potatoes are done and have
cooled add the sauce and refrigerate for 2 hours. The best is if you
allow this to sit overnight.
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The Colonel’s Baked Beans used to be baked and made fresh daily.
Now there made with a can of Navy Beans made by Hanover and a
bag of sauce and precooked frozen bacon. When it is needed it is just
microwave and there you go.
KFC Baked Beans: