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Friday, April 29, 2016

Restaurant Kfc Potato Salad

How to make Restaurant Kfc Potato Salad Recipe

Makes 6 cups (about 8 servings)

2 lb russet potatoes
1 c mayonnaise
4 t sweet pickle relish
4 t sugar
2 t white onion,Minced
2 t prepared mustard
1 t vinegar
1 t celery,Minced
1 t pimentos,Diced
1/2 t carrot,Shredded
1/4 t parsley,Dried
1/4 t pepper
1 ds salt

Lightly peel the potatoes (you don't have to get all of the skin off) then chop them into bite-size pieces and boil in 6 cups of boiling, salted water for 7-10 minutes. The potato chucks 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.
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