Potato Salad - W Relish



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 to10 minutes. The potato chuncks
 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.
Makes 6 cups (about 8 servings).