KFC Potato Salad!

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

Directions:
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 dre
ssing by mixing the mayonnaise, pickle relish, sugar, white
onion, mustard, vinegar, celery, pimento, carrot, parsley, p
epper, and salt. When the potatoes are done and have cooled
add the sauce and refrigerate for 2 hours. The best is if yo
u allow this to sit overnight.
The Colonel’s Baked Beans used to be baked and made fresh da
ily. Now there made with a can of Navy Beans made by Hanover
and a bag of sauce and precooked frozen bacon. When it is n
eeded it is just microwave and there you go.