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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