Restaurant-Style Potato Salad

Ingredients

• Russet potatoes

  Flesh and skin, raw

  4 Potato medium or 852g

• Light mayonnaise

  Salad dressing, light

  1 cup or 240g

• Pickle relish

  Sweet

  3 tbsp or 45g

• Sugar

  White, granulated sugar

  4 tsp or 17g

• Onions

  Raw

  1 tbsp chopped or 10g

• Mustard

  Prepared, yellow

  2 tsp or 1 packet or 10g

• Vinegar

  Distilled

  1 tsp or 5g

• Celery

  Raw

  1 tbsp or 8g

• Parsley

  Raw

  ¼ tbsp or 1g

• Pepper

  Spices, black

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

Directions

1. 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.
2. In a large bowl combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, parsley, pepper, and salt. Mix well, chill and serve. Enjoy!