Cheddar Cheese Potato Salad Recipe

1

Ingredients

5 Pounds Red Skinned Potatoes, Large Dice, cooked until fork tender
8 Ounces Sharp Cheddar Cheese, freshly Grated
4 Hard Cooked Eggs, Chopped
1 Medium Red Onion, Chopped
4 TBS Chopped Chives, divided, 3 TBS in mix, reserve 1 TBS for Garnish
3 TBS Salad Sprinkle, McCormick brand, divided 2 TBS in the taters, 1 TBS as garnish
3 TBS Yellow Mustard
1-1/2 Cups Mayonnaise
1/2 Cup Sour Cream
1 TBS Spicy BBQ Sauce of your Choice

Preparation

Step 1

Cook the potatoes til just done, cool immediately.
Combine all the other ingredients (be sure to reserve some of the spices as toppings/garnish) into your kitchenaid mixer and mix on low for about three minutes.
While the potatoes are still warm, mix in about 1/4 of the potatoes and 1/4 of the goo in a serving bowl. Then add about 1/2 the remaining potatoes and goo, mix that layer, then the final layer.
Cool in the refrigerator for at least three hours prior to serving, preferably over night for all the flavors to mix mingle and influence.
Just prior to serving, garnish with chives and salad sprinkle
Serve Chilled and ENJOY!