Top Secret Recipes Version of Kfc Potato Salad by Todd Wilbur
Unlock the secrets of KFC’s famous potato salad with Todd Wilbur’s expertly crafted copycat recipe. This creamy, tangy delight features tender Russet potatoes enveloped in a perfectly balanced dressing of mayonnaise, sweet pickle relish, yellow mustard, and a hint of sugar. Freshly minced white onion, crisp celery, and a pop of vibrant pimentos elevate the texture and flavor, while a touch of vinegar adds a subtle tang. Ideal for backyard barbecues or family dinners, this homemade version of the beloved fast-food side dish is chilled to perfection, allowing the flavors to meld beautifully. Easy to prepare and irresistibly nostalgic, this potato salad pairs wonderfully with grilled chicken, burgers, or any summertime feast.
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 1 cup Mayonnaise
- 4 teaspoons Sweet pickle relish
- 2 teaspoons Granulated sugar
- 2 teaspoons Prepared yellow mustard
- 2 teaspoons White vinegar
- 2 tablespoons Minced white onion
- 1 tablespoon Chopped celery
- 1 tablespoon Diced pimentos
- 1 teaspoon Salt
- 0.25 teaspoons Black pepper
Instructions
Wash and peel the potatoes. Cut them into bite-sized chunks, ensuring the pieces are uniform for even cooking.
Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the water to a boil over medium-high heat. Reduce the heat to medium and simmer the potatoes for 15-20 minutes, or until they are fork-tender.
Drain the potatoes and rinse them under cold water to stop the cooking process. Transfer the potatoes to a large bowl and allow them to cool completely.
In a separate bowl, combine the mayonnaise, sweet pickle relish, granulated sugar, prepared yellow mustard, and white vinegar. Mix thoroughly to create a smooth dressing.
Add the minced white onion, chopped celery, diced pimentos, salt, and black pepper to the dressing. Stir well to distribute the ingredients evenly.
Pour the dressing over the cooled potatoes. Gently fold the mixture until the potatoes are fully coated, being careful not to break the potatoes into smaller pieces.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 4 hours, or overnight, to allow the flavors to meld together.
Before serving, give the salad a gentle stir. Serve chilled as a side dish for your favorite meal.
Nutrition Facts
Calories |
2675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.0 g | 222% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 3380 mg | 147% | |
| Total Carbohydrate | 261.4 g | 95% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 24.7 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 5151 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
