Favorite Potato Salad

Justin Wilsons Picnic Potato Salad

 

10 lbs. potatoes                                             1 cup finely chopped celery

8 or 7 hard boiled eggs                                 1 cup finely chopped parsley

2 cups dill relish                                            1 ½ pints mayonnaise

1 cup sweet relish                                          ½ cup yellow mustard

2 cups salad olives chopped                          Salt & pepper to taste

2 cups finely chopped onions                        Louisiana hot sauce to taste

 

    Boil potatoes in their jackets, then peel & cut in chunks. Mix mayonnaise, mustard, salt & pepper and hot sauce. Add to potatoes along with the rest of the ingredients & mix well. You can make this the day before & refrigerate overnight. If too dry add more dressing. Recipe is easy to cut in half or a fourth & I find it easier to peel the potatoes, cut in desired size then boil until just soft.

 

Serves 8 Cajuns or 24 other people for a good picnic.

 

Note: Any kind of potatoes can be used and some like to leave the skins on. I don’t like it so dilly so I use one cup of each, sweet and dill, for the 10 lbs. I usually just do a fourth of this and translate the mayonnaise to a heaping 1/3 cup. I use Hellman’s mayonnaise.

I also like to add some chopped green onion or fresh chives.

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