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)
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.
Step 2
Combine all other ingredients, except paprika, in a large bowl while potatoes are boiling. Cover and refrigerate.
Step 3
Drain and cool the potatoes and cut into bite size pieces.
Step 4
Combine cooled potatoes and dressing (all other ingredients) refrigerate for at least 1 hr. Serve cold.
Step 5
Sprinkle with paprika if desired. Enjoy!
Smoky mesquite with sea salt & pepper
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