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Name: Picnic Potato Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: Cajun
Ingredients: 10 pounds Potatoes; 1 cup Celery finely chopped; 8 Eggs hard-boiled; 1 cup Fresh parsley finely chopped; 2 cups Dill relish; 1 1/2 pints Mayonnaise; 1 cup Sweet relish; 1/2 cup Yellow mustard; 2 cups Salad olives chopped; Salt to taste; 2 cups Onions finely chopped; Louisiana hot sauce

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INGREDIENTS

10 pounds Potatoes
1 cup Celery ; finely chopped
8 Eggs ; hard-boiled
1 cup Fresh parsley ; finely chopped
2 cups Dill relish
1 1/2 pints Mayonnaise
1 cup Sweet relish
1/2 cup Yellow mustard
2 cups Salad olives ; chopped
Salt ; to taste
2 cups Onions ; finely chopped
Louisiana hot sauce

Servings

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 Wilsons "Outdoor Cooking With Inside Help"

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Nutrition

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Serving Size: 1 Serving (393g)
Recipe Makes: 24

Calories: 555
Calories from Fat: 267 (48%)

Amt Per Serving		% DV

	Total Fat 29.7g	40 %
	Saturated Fat 5.7g	29 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 12g
Cholesterol 367.8mg		113 %
Sodium 1010.9mg		35 %
Potassium 965.1mg		25 %
Total Carbohydrate 60.3g		18 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 54.6g
Protein 15.5g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 555

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