Potato Salad

Ingredients: 5 lb. bag of Russet potatoes (peeled), 6 eggs (hard boiled), 1 cup mayonnaise (Blue Plate is best), 3 tbs. regular mustard, 4 tbs. pickle relish Salt, Pepper & Tony’s Chachere’s Creole Seasoning

Cut potatoes into small chunks. Boil in water until tender. Drain & place in large mixing bowl. Peel and chop eggs into small pieces. Add to potatoes. Then add the mayonnaise, mustard, pickle relish & seasonings (to taste). Blend together.

Add raw onions and/or chives, if desired

Recipe by: Loretta Sullivan, Louisiana