Recipe - Picnic Potato Salad

10 pound Potatoes
1 cup Celery, finely chopped
8 Eggs, hardboiled
1 cup Fresh parsley,finely chopped
2 cup Dill relish
1 One half pt Mayonnaise
1 cup Sweet relish
One half cup Yellow mustard
2 cup Salad olives, chopped
Salt, to taste
2 cup Onions, finely chopped
Louisiana hot sauce

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." From Justin Wilson's
"Outdoor Cooking With Inside Help"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini