2 lbs. yukon gold potatoes
3 tbsp. Kinder’s The Blend Seasoning
1/2 cup mayonnaise
2 tbsp. apple cider vinegar
1/4 cup sweet relish
1 tsp. sugar
1 tbsp. dijon mustard
4 hard boiled eggs
1/2 cup sweet onion, finely chopped
3-4 celery stalks, finely chopped
1/2 cup fresh dill
Peel and cut potatoes into bite size pieces. Add to a pot of cold water and bring to a bowl. Continue to cook until potatoes are tender.
In a large bowl combine all other ingredients and mix (reserve some dill for garnish).
Once the potatoes have cooled, add to bowl and mix thoroughly. Refrigerate for minimum of 30 minutes before serving, can be made up to 24 hours in advance.
Garnish with fresh dill.
Smoky mesquite with sea salt & pepper