Cheddar Cheese Potato Salad
  • 5Pounds Red Skinned Potatoes, Large Dice, cooked until fork tender
  • 8Ounces Sharp Cheddar Cheese,freshly Grated
  • 4 Hard Cooked Eggs, Chopped
  • 1Medium Red Onion, Chopped
  • 4Tbs Chopped Chivesdivided, 3 TBS mix, 1 TBS for Garnish
  • 3Tbs McCormick Salad Sprinkledivided 2 TBS taters, 1 TBS as garnish
  • 3Tbs Yellow Mustard
  • 1-1/2Cups mayonnaise
  • 1/2Cup sour cream
  • 1Tbs Spicy BBQ Sauce
  1. Cook the potatoes til just done, cool immediately.
  2. 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.
  3. 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.
  4. Cool in the refrigerator for at least three hours prior to serving, preferably over night for all the flavors to mix mingle and influence.
  5. Just prior to serving, garnish with chives and salad sprinkle
  6. Serve Chilled.