Elren Waddell’s Potato Salad

Serves 50. Recipe is by Elren Waddell, of Baker.

5 lbs. Idaho or red potatoes

1 dozen large eggs

2 cups Blue Plate Mayonnaise

2 cups Blue Plate Sandwich Spread

¼ cup French’s mustard

1 cup chopped celery

¼ cup chopped green onion

¼ cup chopped parsley

¼ cup diced bell pepper

1?8 cup sweet pickle or dill relish

2 tbls. Tony Chachere’s Original Creole Seasoning

3 tbls. Morton Nature’s Seasoning

1. Boil potatoes until tender. Boil the eggs. Peel potatoes and shell the eggs. Cut or chop the potatoes and eggs as desired (large, small or chunky).

2. In a large bowl, alternate layers of potatoes and eggs, adding chopped vegetable ingredients in between. Also sprinkle in small amounts of Tony Chachere’s and Morton’s Nature Seasoning between the layers.

3. Add mustard, mayonnaise, sandwich spread, and sweet or dill pickle relish. Mix gingerly with large spoon without mashing potatoes. Taste and add more seasoning as desired. Serve cold.