- Average
- Average budget
Ingredients
- 5 Pounds Red Skinned Potatoes, Large Dice, cooked until fork tender
- 8 Ounces Sharp Cheddar Cheese, freshly Grated
- 4 Hard Cooked Eggs, Chopped
- 1 Medium Red Onion, Chopped
- 4 TBS Chopped Chives, divided, 3 TBS in mix, reserve 1 TBS for Garnish
- 3 TBS Salad Sprinkle, McCormick brand, divided 2 TBS in the taters, 1 TBS as garnish
- 3 TBS Yellow Mustard
- 1-1/2 Cups Mayonnaise
- 1/2 Cup Sour Cream
- 1 TBS Spicy BBQ Sauce of your Choice
Preparation
Step 1
Cook the potatoes til just done, cool immediately.
Step 2
Combine all the other ingredients (be sure to reserve some of the spices as toppings/garnish) into your mixer and mix on low for about three minutes.
Step 3
While the potatoes are still warm, mix in about 1/4 of the potatoes and 1/4 of the goo in a serving bowl. Then add about 1/2 the remaining potatoes and goo, mix that layer, then the final layer.
Step 4
Cool in the refrigerator for at least three hours prior to serving, preferably over night for all the flavors to mix mingle and influence.
Step 5
Just prior to serving, garnish with chives and salad sprinkle. Serve chilled and ENJOY!
mix about 1/4th of the potatoes with a fourth of the goo, and then repeat until it is gone. This insures a complete mix without mixing so much that the potatoes begin to disintegrate. Makes a better looking, better tasting salad.