10 lb Potatoes
8 Eggs; hard-boiled
2 c Dill relish
1 c Sweet relish
2 c Salad olives; chopped
2 c Onions; finely chopped
1 c Celery; finely chopped
1 c Fresh parsley; finely chopped
3 c Mayonnaise
1/2 c Yellow mustard
Salt; to taste
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.
Yield: 24 Servings
Recipe by Outdoor Cooking With Inside Help by Justin Wilson
