| 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
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