Recipe - Cajun Picnic Potato Salad

10 pound Potatoes
1 cup Celery; finely chopped
8 Eggs; hardboiled
1 cup Fresh parsley;finely chopped
2 cup Dill relish
2 pt Mayonnaise
1 cup Sweet relish
Three fourths cup Yellow mustard
2 cup Green olives; chopped
Salt; to taste
2 cup Onions; finely chopped
Tabasco

Boil potatoes in their jackets. Let cool, then peel and chop into large
chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt
together. Add potatoes, along with the rest of the ingredients, and mix
well. You can make this the day before and refrigerate it overnight. You
may need to put a little more dressing on it if it is a little dry. "Serves
8 Cajuns or 24 other peoples for a good picnic."

Source: Justin Wilson's "Outdoor Cooking With Inside Help" Shared by Frank
Skelly
Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
May 16, 1998