Potato Salad - cooking recipe

Ingredients

20 lb. potatoes
1 pt. dill relish (more or less)
3 dozen eggs, boiled
1 jar pimentos
Tony Chachere's Creole seasoning
sugar
mayonnaise
mustard

Preparation

Peel and cube potatoes; cook, drain, and mash. Boil eggs; chop or process in food chopper. Add eggs to potatoes. Drain pimentos and add along with relish to mixture. Add mayonnaise and mustard to suit your preference. Season with Tony's seasoning or if you prefer use salt and pepper. You can sprinkle a little sugar if you find the salad too tart. Makes 60 servings. Can be doubled or tripled for larger quantities.