Ingredients

• 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

Preparation

Lightly peel the potatoes (you don't have to get all of the skin off) then chop them into 1/2" pieces and boil in 6 cups of boiling, salted water for 7 to 10 minutes. The potato chuncks should be tender, yet slightly tough in the middle when done. Drain and rinse potatoes with cold water.

In a medium bowl, combine remaining ingredients and whisk until smooth. Poured drained potatoes into a large bowl. Pour the dressing over the potatoes and mix until well combined. Cover and chill for at least 4 hours. Overnight is best.