Cheddar Cheese Potato Salad

By robynwatson

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Rate this recipe 2.7/5 (2 Votes)

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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

Details

Level of difficulty Average
Cost Average budget

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.