| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cajun | Cajun, Salads | 24 | Servings |
INGREDIENTS
| 10 | lb | Potatoes |
| 1 | c | Celery; finely chopped |
| 8 | Eggs; hard-boiled | |
| 1 | c | Fresh parsley;finely chopped |
| 2 | c | Dill relish |
| 2 | pt | Mayonnaise |
| 1 | c | Sweet relish |
| 3/4 | c | Yellow mustard |
| 2 | c | Green olives; chopped |
| Salt; to taste | ||
| 2 | c | Onions; finely chopped |
| Tabasco |
INSTRUCTIONS
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 MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on May 16, 1998
A Message from our Provider:
“Nothing ruins the truth like stretching it.”