Easy, flavorful, and mouthwatering sorbet! For the greatest results, use bananas that are extremely ripe.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- 2 pounds russet potatoes
- 1 cup mayonnaise
- 4 teaspoons sweet pickle relish
- 4 teaspoons white sugar
- 2 teaspoons chopped white onion
- 2 teaspoons prepared mustard
- 1 teaspoon white wine vinegar
- 1 tablespoon minced celery
- 1 teaspoon minced pimento
- ½ teaspoon shredded carrot
- ¼ teaspoon dried parsley
- ¼ teaspoon ground black pepper
- salt to taste
Instructions
- 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.
- In a large bowl, combine potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper, and salt. Mix well, chill and serve.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 200 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
It was yummy!
Love this recipe !!
Dressing to potato ratio was too high. Cut the mayo in half and double the vegetables.
Very tasty!
I made this twice. First, as printed. Then, for the second time, I chopped the potatoes BEFORE boiling; this halved the cooking time and made chopping easier. I also used red potatoes, so I didn’t have to peel (but if I used Russets, I would have peeled them before chopping and boiling). I eliminated the celery (my family and I just don’t like it in potato salad) and substituted 1/2 teaspoon celery salt (of course, I eliminated the regular salt). I doubled the pimento to counter the sweetness of the relish.
peal the potatoes
Great recipe. I’ve never had much luck making potato salad and it never had the proper zing. The first time I made the salad I made it according to the recipe only leaving out the pimento and carrots since I didn’t have any. It was a great hit. I’ve made it three more times since then changing nothing. Finally a potato salad that I make that tastes good!
This potato salad is awesome! I’d been making for numerous of times. Think I should shout out tp
The best potato salad I’ve ever made. Due to missing ingredients, I used gold potatoes, celery seed in place of celery and didn’t add pimentos. Everything else, I followed the recipe exactly and it was delicious!!! I saved this one, as I will make again.
I will make this again, still looking for potato salad like my mother made.
The best ever! Made no changes to this recipe; didn’t need them. This will be my go-to! Was a bit of work, but worth every minute! No more store bought for us!
Good combination of crunch and creamy textures. Definitely top with dill for a nice presentation! Enjoyed this recipe!
I suggest you use less mayonnaise
This is a great potato salad. It adds a perfect amount of mustard and vinegar to complement the mayo.
I’d been making potatoes salad in so many ways but somehow this recipe is a hit. My kids don’t like hard boiled egg in this kind of salad neither hubby. So this is it! We put bacon sometimes to add a kick smoked porky flavor. I got compliments everywhere for this. This recipe is a keeper. Thank you for sharing!!!
Family loved it will make again
I’ve been looking for a good potato salad recipe and this is it! I made it as written, except I added an egg and omited the pimentos. Delicious!
Added dill instead of parsley. Reduced to 3 tsp sugar . Mixed dressing first with carrots and chopped celery. Added in 10 min pressure cooker potatoes. Chopped into medium cubes. Will reduce mustard by half next time. Used red wine vinegar instead of white. Was really good and would be great with boiled eggs too.
Mayo and potato salad, ugh! I am Herman, oil and vinegar, S&P with celery salt all the way.
great
Best potato salad I ever had – my husband even said the same. Didn’t have pimento, so I didn’t use it, but still turned out great.