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.