May 23, 2013 13:49 Sharon’s Potato Salad Sharon’s Potato Salad Sharon May 23, 2013 Comments 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 Paprika 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.