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Cali Gold Potato Salad

Cali Gold Potato Salad



15 minutes


15 minutes


30-45 min

  1. Step 1

    Peel and quarter potatoes and add to pot of cold water with 1 Tablespoon of Kinder's Master Salt Seasoning. Bring to boil and cook until potatoes are just tender.

  2. Step 2

    Combine all other ingredients, except paprika, in a large bowl while potatoes are boiling. Cover and refrigerate.

  3. Step 3

    Drain and cool the potatoes and cut into bite size pieces.

  4. Step 4

    Combine cooled potatoes and dressing (all other ingredients) refrigerate for at least 1 hr. Serve cold.

  5. Step 5

    Sprinkle with paprika if desired. Enjoy!

15 minutes Prep

15 minutes Cook

6-8 Servings


2 pounds potatoes (russet or Yukon Gold) cooked, cooled and peeled

1 Tablespoon Kinder's Master Salt Seasoning

4 hard boiled eggs, diced

2 Tablespoons Kinder's Master Salt Seasoning

1 dill pickle finely chopped (approximately 1/3 cup), you can substitute relish

1/2 sweet onion finely chopped (approximately 1/3 cup)

3-4 celery stalks, finely chopped (approximately 2 cups)

1/2 cup mayonnaise

1/4 teaspoon black pepper

2 Tablespoons of Kinder's Cali Gold BBQ Sauce

1/4 teaspoon paprika (optional, for garnish)




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