This recipe here is a favorite among barbecues, family gatherings, picnics, and a good ol’ fish fry. Put a heap of this on the side of your plate with your next rack of ribs or some fried fish made with CJ’s seasonings and watch them grin from ear to ear.
- 8 - 10 Potatoes
- 5 Eggs
- 1/2 Bell Peppers finely chopped
- 3 - 4 tbsp Mayonnaise
- 1 - 2 tbsp Mustard
- 3 tbsp Dill Relish
- 1 dash Cayenne Pepper
- 1/2 tsp Garlic Salt
- 1/2 tsp Accent
- 1/4 cup Onions crushed - add to taste
- 1 dash Black Pepper
- Parsley Flakes
In a large pot add enough water to cover the potatoes and eggs. Cook until potatoes and eggs are done.
Peel potatoes and remove eggs from shells.
Cut potatoes into bite size squares. Shred eggs using a shredder. Place these items in a large bowl.
Add dill relish, mayonnaise, mustard, garlic salt, black pepper, accent, cayenne pepper, crushed onions to taste (this could be a little less than a ¼ cup), and the finely chopped bell pepper to mixture.
Combine all ingredients.
Sprinkle top with parsley flakes and paprika for garnishment.