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Mom’s Potato Salad with Woodfired Garlic


3 cups yellow potatoes (large dice, approximately 1/5 pounds)

3/4 cups celery

2/3 cups sweet onion (small dice)

3/4 cup mayonnaise

3 hardboiled eggs, chopped

1 tablespoon yellow mustard

2 teaspoons Woodfired Garlic Seasoning


Step 1

Bring eggs up to a boil quickly, turn down burner and steep for 10 minutes.

Step 2

Cool, peel, chop, and reserve.

Step 3

Cut celery and onion and reserve.

Step 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 tablespoons 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.

Step 5

In large mixing bowl combine mayonnaise, mustard, Woodfired Garlic seasoning, chopped egg, celery, and onion and mix until combined.

Step 6

Add in potatoes and mix to coat. Refrigerate until cool.

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