Cheddar Cheese Potato Salad
Red Skinned Potatoes, Large Dice, cooked until fork tender
Sharp Cheddar Cheese,freshly Grated
Hard Cooked Eggs, Chopped
Red Onion, Chopped
divided, 3 TBS mix, 1 TBS for Garnish
McCormick Salad Sprinkle
divided 2 TBS taters, 1 TBS as garnish
Spicy BBQ Sauce
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