Justin Wilson Looking Back: Potato Salad Without Potatoes

I’ve cooked this for a lot of people and no one ever seems to notice it doesn’t have potatoes in it!

Serves 15-20 people

Ingredients:

  • 4 stay-fresh bags of saltine crackers
  • 1 cup of chopped celery
  • 1 cup of chopped onions
  • 1 cup of sweet relish or chopped sweet pickles, drained
  • 1 cup of dill relish or chopped dill pickles, drained
  • 1 tablespoon horseradish sauce
  • 6 large hard-boiled eggs, chopped
  • Louisiana hot sauce to taste
  • 1 tablespoon Worcestershire sauce
  • 1 cup of pimiento-stuffed olives, drained and chopped, or as much as you like
  • 1 cup of pitted black olives, drained and chopped
  • 1 cup of chopped green onions
  • Enough mayonnaise to achieve the consistency you like

Instructions:

Crumble the crackers and mix together well with all the other ingredients in a large mixing bowl. If you serve the next day, you might have to add more mayonnaise because the crackers drink up all those tasty juices.

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