Put the potatoes in a large pot with enough cold water to cover by 1 inch. Bring the water to a boil over high heat, reduce the heat to low and simmer until the potatoes are tender, about 20 minutes. Drain the potatoes and allow them to cool slightly. Peel the potatoes and coarsely chop them.
In a large bowl, combine the salad dressing, relish, pimentos, sugar, mustard, garlic, salt and pepper and stir together. Carefully fold in the potatoes, trying not to break them up too much. Refrigerate for 1 hour before serving.
Note: This recipe has been updated and may differ from what was originally published or broadcast.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.