| 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 |
| 1 1/2 |
pt |
Mayonnaise |
| 1 |
c |
Sweet relish |
| 1/2 |
c |
Yellow mustard |
| 2 |
c |
Salad olives, chopped |
|
|
Salt, to taste |
| 2 |
c |
Onions, finely chopped |
|
|
Louisiana hot sauce |
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." From Justin Wilson's "Outdoor Cooking With Inside
Help"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
A Message from our Provider:
“Your pain touches God’s heart”