Recipe(tried): Picnic Potato Salad (using 10 pounds of potatoes, make ahead)

PICNIC POTATO SALAD

You can make this the day before and refrigerate it overnight.

10 lb potatoes
1 1/2 pints (3 cups) mayonnaise
1/2 cup yellow mustard
Louisiana hot sauce, to taste
Salt, to taste
8 eggs, hard-boiled, chopped
2 cups salad olives, chopped
2 cups finely chopped onion
2 cups dill relish
1 cup sweet relish
1 cup finely chopped celery
1 cup finely chopped fresh parsley

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 may need to put a little more dressing on it if it is a little dry.

Makes 24 servings