Picnic Potato Salad
Author: Justin Wilson
  • 10 pounds potatoes
  • 1 Cup celery; finely chopped
  • 8 eggs; hard-boiled
  • 1 Cup fresh parsley; chopped
  • 2 Cups dill relish
  • 1 1/2 pints mayonnaise
  • 1 Cup sweet relish
  • 1/2 Cup yellow mustard
  • 2 Cups olives; chopped
  • salt, to taste
  • 2 Cups onions; finely chopped
  • Louisiana hot sauce (to taste)
  1. Boil potatoes in their jackets. Let cool, then peel and chop into large chunks.
  2. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together.
  3. Add potatoes, along with the rest of the ingredients and mix well.
  4. You can make this the day before and refrigerate it overnight.
  5. You may need to put a little more dressing on it if it is a little dry.
Serves 8 Cajuns or 24 other people for a good picnic - Justin Wilson

From: Justin Wilson's "Outdoor Cooking with Inside Help"
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/picnic-potato-salad/2324/