Potato Salad

8 ingredients
1 steps

Ingredients

  • 20 lb. potatoes
  • 1 pt. dill relish (more or less)
  • 3 dozen eggs, boiled
  • 1 jar pimentos
  • Tony Chachere's Creole seasoning
  • sugar
  • mayonnaise
  • mustard

Directions

  1. 1
    Peel and cube potatoes; cook, drain, and mash. Boil eggs; chop or process in food chopper. Add eggs to potatoes. Drain pimentos and add along with relish to mixture. Add mayonnaise and mustard to suit your preference. Season with Tony's seasoning or if you prefer use salt and pepper. You can sprinkle a little sugar if you find the salad too tart. Makes 60 servings. Can be doubled or tripled for larger quantities.

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