Jun. 28th, 2013

nverland: (Monthly-June)
[personal profile] nverland
Nevada-Joined the Union 10-31-1864 – Capitol Carson City

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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
1 dash salt


Directions:

Lightly peel the potatoes and cut into bite sized pieces. Place 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 dressing by mixing the mayonnaise pickle relish sugar white onion mustard vinegar celery pimento carrot parsley pepper and salt. When the potatoes are done and have cooled, add the sauce and refrigerate for 2 hours. The best is if you allow this to sit overnight.
nverland: (JMT4)
[personal profile] nverland
JMT

Sean - Viggo

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