Potato Salad

I haven’t made this in ages. I had to find the paper copy. So, here it is so I don’t lose it. This used to be my go-to side for ribs.

2 pounds Russet potatoes
1 cup mayonnaise
1 large pickle (chopped)
4 tsp white sugar (maybe try without?)
2 tsp chopped white onion (or 1/2 tsp onion powder)
2 tsp prepared mustard
1 tsp white wine vinegar
1 tbsp minced celery (or 1/2 tsp ground celery seed)
1 tsp minced pimento
1/2 tsp shredded carrot
1/2 tsp dried parsley
1/2 tsp ground black pepper
salt to taste

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.

In a large bowl, combine all the ingredients. Mix well, chill and serve.