Picnic Potato Salad

     10 lb Potatoes                            1 c  Celery, finely chopped
      8 ea Eggs, hard-boiled                   1 c  Fresh parsley,finely
           -chopped                            1 x  -Louisiana hot sauce
      2 c  Dill relish                     1 1/2 pt Mayonnaise
      1 c  Sweet relish                      1/2 c  Yellow mustard
      2 c  Salad olives, chopped               1 x  -Salt, to taste
      2 c  Onions, finely chopped              

  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 can make this the day before and refrigerate it overnight. You
  may need to put a little more dressing on it if it is a little dry. Serves
  8 Cajuns or 24 other peoples for a good picnic. 
  
  From Justin Wilson's "Outdoor Cooking With Inside Help"