Sharon’s Potato Salad
Serves 16-20. Recipe is by Sharon Bourgeois, of Baton Rouge.
5 lbs. potatoes
5 eggs, boiled and chopped
2 stalks celery, chopped
½ cup green onions, sliced
1⁄ 3 cup dill relish (may use sweet if preferred)
½ tsp. Tony Chachere’s Original Creole Seasoning
1/2 tsp. garlic powder
Salt and pepper to taste
21/2 cups mayonnaise
¼ cup mustard
1⁄ 3 cup sour cream
Spanish olives, sliced
1. Clean and boil potatoes (skins on) until fork tender. Cool, skin and cut into bite-size pieces.
2. Add eggs, celery, green onions and relish. Mix well. Add seasonings and stir.
3. Add mayonnaise a little at a time, stirring to mix. Add mustard and sour cream; mix until thoroughly combined.
4. Sprinkle with paprika and garnish with sliced Spanish olives.
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