1 kg russet potatoes, peeled & halved 2 lb
250 ml mayonnaise 1 cup
20 ml sweet pickle relish 4 tsp
20 ml white sugar 4 tsp
25 ml white onion, chopped 2 tbsp
10 ml prepared mustard 2 tsp
15 ml white wine vinegar 1 tbsp
1 celery stalk, chopped
25 ml pimento, chopped 2 tbsp
1 carrot, shredded
15 ml dried parsley 1 tbsp
1 ml black pepper 1/4 tsp
salt to taste
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 20 minutes. Drain, cool and chop.
In a large bowl; combine potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, salt and pepper. Mix well, chill and serve.
Serves 6