900 g coliban potatoes

1 cup mayonnaise

4 tsp relish

4 tsp sugar

2 tsp minced white onion

2 tsp prepared mustard

1 tsp vinegar

1 tsp minced celery

1 tsp diced red capsicum

½ tsp shredded carrot

¼ tsp dried parsley

¼ tsp black pepper

1 dash salt

1

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

Serving size: 1/8 of the recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.