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