Picnic Potato Saladcajun, salads, vegetables 10 lb potatoes 1 cup celery, finely chopped 8 each eggs, hard-boiled 1 cup fresh parsley,finely chopped 2 cup dill relish 1 1/2 pint mayonnaise 1 cup sweet relish 1/2 cup yellow mustard 2 cup salad olives, chopped 1 single salt, to taste 2 cup onions, finely chopped 1 single 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" |
