Potato Salad

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 (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.