FRANKLYWNOW - Peggy's Potato Salad

Peggy's Potato Salad

Recipe from Elva Carter of Baton Rouge, La.

Prep Time:  1 hour

Total Time:  1 1/2 hours 

5 medium sized white potatoes, boiled in jacket, peeled and cubed whlile hot
4 boiled eggs/take out yolk, set aside in separate container
1 tbs chopped green bell peppers
1 tbs chopped red bell peppers (if you don't have red, double the green)
1 tbs chopped celery
2 tbs chopped green onions
2 tbs chopped dry onions
1 tsp coarse ground black pepper (I like more)
1 tsp red pepper (I like more)
1 1/2 tsp yellow mustard
1 tbs dill pickle relish
2 tbs sweet pickle relish or more
Cajunland Seasoning (1 to 2 tbs. depending on the size of the potatoes)
Salt to taste (may not need salt if using Cajunland Seasoning)
Hellman's mayonnaise (NO SUBSTITUTE)

1.  Chop egg whites and put in pan with potatoes.  Mash egg yolks up and add all dry seasonings plus relishes and mustard.  Add mayonnaise and mix well. 

2.  Add seasonings directly into pan with potatoes, then add egg yolk mixture and mix really, really well.  Add more pepper, sweet pickle relish and mayhonnaise until it tastes like you want it to. 

Caution: DO NOT use toomuchmayonnaise - should not be soupy.

Yield: Makes 8 to 10 servings.

Comments:  I usually make this in 15 to 20 pounds increments and make adjustments to suit my taste.

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