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version of
KFC
Potato Salad
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Here's a simple
clone for the potato salad that is purchased as a side
dish from America's largest fast food chicken chain. Some
of the skin is left on the potatoes in the real thing, so
you don't have to peel them too thoroughly (great news
for lazy cooks like me!). Just be sure to chop your
potatoes into cubes that are approximately 1/2-inch
thick, and then let the salad marinate for at least 4
hours so that the flavors can properly develop. If you
let the salad chill overnight, it tastes even better.
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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
1. 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.
2. In a medium bowl, combine remaining ingredients and
whisk until smooth.
3. Poured drained potatoes into a large bowl. Pour the
dressing over the potatoes and mix until well-combined.
4. Cover and chill for at least 4 hours. Overnight is
best. (http://www.topsecretrecipes.com)
Makes 6 cups (about 8 servings).
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