Restaurant Style Chunky Potato Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 lbs russet potatoes
• 1 cup mayonnaise
• 4 teaspoons sweet pickle relish
• 4 teaspoons sugar
• 2 teaspoons chopped onions
• 2 teaspoons prepared mustard
• 1 teaspoon wine vinegar
• 1 tablespoon minced celery
• 1 teaspoon minced pimentos
• 1/2 teaspoon shredded carrot
• 1/4 teaspoon dried parsley
• 1/4 teaspoon ground black pepper, salt to taste

Recipe

• 1 1. bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain, cool and chop.
• 2 2. in a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. mix well, chill and serve.
• 3 my note: i used to throw out potato salad after a few days but i never have any leftover now. i never add the carrot or pimento or parsley and only add the celery when i have it. i have though, taken to mixing this dressing in a small bowl beforehand. i have always had a bit of a time, either making my potato cubes too hard, undercooked, or too mushy and they mash up too much when trying to blend in the dressing ingredients. pre-mixing the dressing in the bowl, i can cook my potato cubes fairly soft and then gently fold in the pre-made dressing only to toss the onions, celery and potato cubes and eggs togehther and just coat with the dressing. a perfect chunky potato salad!
• 4 for my family's personal preference i used 5 hard boiled eggs, mashing up the yolks into the mayo mixture, for a eggy tasting dressing. i also added another teaspoon of grey poupon mustard, left out carrots.