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 dressing by mixing the
mayonnaise, pickle relish, sugar, white
onion, mustard, vinegar, celery, pimento, carrot, parsley, pepper, 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.
The Colonel’s Baked Beans used to be baked and made fresh daily. Now there made
with a can of Navy Beans made by Hanover
and a bag of sauce and precooked frozen bacon. When it is needed it is just microwave
and there you go.