Update my dinner status, I'm making this tonight.
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Servings: 20 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 10 lb Potatoes chopped into medium chunks
- 1 cup Celery finely chopped
- 12 Eggs hard boiled & chopped
- 1 cup Fresh parsley finely chopped
- 2 cup Dill relish
- 2 pt Mayonnaise or Mayo Salad Dressing
- 1 cup Sweet relish
- 1/2 cup Creole mustard
- 2 cup Salad olives chopped
- Salt & pepper to taste
- 2 cup Onions finely chopped
- 3 tbsp Louisiana hot sauce
- 1 pound Crawfish meat coarsely chopped
- 1 pound Shrimp coarsely chopped
- 4 large Garlic cloves finely chopped
- 1/4 cup Basil finely chopped
- 3 tbsp Paprika
Preparation
1. Boil potatoes in their jackets.
2. Let cool, then peel them and chop into medium chunks then cool completely.
3. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together.
4. Add potatoes, along with the rest of the ingredients, and fold in well.
5. You can make this the day before and refrigerate it overnight which is the best way.
6. You may need to put a little more Mayonnaise to it the next day if it is a little dry.
7. Dust the top of the potato salad with paprika before serving to table.
