Cooking with Chef Bryan - Salsa Potato Salad

Salsa-Potato-Salad.jpg
Salsa-Potato-Salad.jpg

Different flavor bases added to potato salad re-invents this classical salad. Whether you like a classic potato salad or this spicy version your BBQ parties will be complete with this addition!

INGREDIENTS

8 Klondike Rose baked potatoes, cut into bite-size pieces

6 hard boiled eggs, shelled and chopped

4 green onions, chopped

1 cup mayonnaise

1/3 cup yellow mustard

1 cup prepared pico de gallo

2 tsp seasoned salt

1 tbsp black pepper

INSTRUCTIONS

1 In a large bowl combine the chopped baked potatoes, chopped hard boiled eggs and chopped green onions and gently stir together to combine.

2 In a large bowl combine the chopped baked potatoes, chopped hard boiled eggs and chopped green onions and gently stir together to combine.

3 Add the mayonnaise mixture to the potato mixture and gently fold everything together to combine.

4 Taste and adjust salt and pepper as needed. Cover and chill for a few hours before serving. Enjoy!

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