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Mom’s Potato Salad with Woodfired Garlic

Mom’s Potato Salad with Woodfired Garlic


3 Cups yellow potatoes (large dice, approximately 1/5 lb)

¾ Cups celery

⅔ Cups sweet onion (small dice)

¾ Cup mayonnaise

3 hard boiled eggs, chopped

1 Tbsp yellow mustard

2 tsp Woodfired Garlic Seasoning

  1. Bring eggs up to a boil quickly, turn down burner and steep for 10 minutes.
  2. Cool, peel, chop, and reserve.
  3. Cut celery and onion and reserve.
  4. Cut potatoes into ¾ inch pieces, they do not need to be exact, and place in pot and cover with water. Add in 3 Tbsp of salt and bring up to a boil. Turn burner down to low and steep for 10-15 minutes or until tender. Drain, and allow to cool.
  5. In large mixing bowl combine mayonnaise, mustard, Woodfired Garlic seasoning, chopped egg, celery, and onion and mix until combined.
  6. Add in potatoes and mix to coat. Refrigerate until cool.
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