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Categories:
russet potatoes mayonnaise dill relish sweet sugar white onion mustard vinegar celery pimentos carrots parsley black pepper salt
Viewed: 15 - Published at: 6 years agoIngredients
- 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
Method
- 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 until 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, p epper, 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.
