Restaurant-Style Potato Salad
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
56
Spice
46
Sweetness
58
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
910 g
Russet Potatoes1 cup
Mayonnaise4 tsps
Sweet Pickle Relish4 tsps
White Sugar2 tsps
White Onion (chopped)2 tsps
Prepared Mustard1 tsp
White Wine Vinegar1 tbsp
Celery (minced)1 tsp
Pimento (minced)1 tsp
Carrot (shredded)1 tsp
Dried Parsley1 tsp
Ground Black PepperDirections:
1
Bring a large pot of salted water to a boil
2
Add potatoes and cook until tender but still firm, about 15 minutes
3
Drain, cool and chop
4
In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt
5
Mix well, chill and serve