Justin Wilson’s Potato Salad Without Potatoes
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 15-20
“I’ve cooked this for a lot of people, and no one ever seems to notice it doesn’t have potatoes in it!” Justin says.
Ingredients:
- 6 large hard-boiled eggs, chopped
- 1 cup of chopped celery
- 1 cup of chopped onions
- 1 cup of chopped green onions
- 1 cup of sweet relish or chopped sweet pickles, drained
- 1 cup of dill relish or chopped dill pickles, drained
- 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 tablespoon horseradish sauce
- Louisiana hot sauce to taste
- 1 tablespoon Worcestershire sauce
- Enough mayonnaise to achieve the consistency you like
- 4 sleeves of saltine crackers
Instructions:
- Boil the eggs and set aside to cool. Once cooled, peel and chop the eggs. Transfer to a large mixing bowl.
- Chop the celery, onions, and green onion; drain the relish and pickles. Drain the pimento-stuffed and black olives and chop as much as you like. Place those ingredients in the mixing bowl, too.
- Add the horseradish, Worcestershire sauce, hot sauce, and mayo to the mixing bowl and stir the ingredients.
- Crumble the crackers and mix them well with all the other ingredients.
NOTE: If you serve the next day, you might have to add more mayonnaise because the crackers drink up all those tasty juices.
