Picnic Potato Salad

Yields:	24 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	15 minutes
	Ready In	30 minutes

Ingredients

10	pounds	potatoes
1	cup	celery	finely chopped
8	large	eggs	hard-boiled
1	cup	parsley leaves	fresh, finely chopped
2	cups	dill relish
1 1/2	pints	mayonnaise
1	cup	sweet relish
1/2	cup	prepared mustard
2	cups	salad olives	chopped
1	x	salt	to taste
2	cups	onions	finely chopped
1	x	red hot pepper sauce (eg. Tabasco)

Directions

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.

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Member Review

Boston Chicken & KFC Rotisserie-Style Chicken

I enjoyed this recipe and it works well with home raised quail also. When made with chicken, it DOES compare to KFC's rotisserie style recipe, only made up quicker in your own oven.

Reviewed by TeresaF

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