6

We replaced mustard and vinegar with our Hot Pepper Vinegar Barbecue Sauce for a classic potato salad that tastes just like Grandma's...only with a spicy kick.

INGREDIENTS

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In a large saucepan, cover potatoes by about 2 inches with cold water. Add salt and bring to a boil. Lower heat to a simmer and cook until potatoes fall apart when poked with a fork, 10 to 15 min. Drain and rinse with cold water to stop the cooking. Let cool to room temperature. Meanwhile, whisk mayo with Hot Pepper Vinegar, salt & pepper, and garlic powder. Fold dressing into cooled potatoes. Stir in eggs, shallot, celery, and parsley. Cover and chill for an hour or so before serving.

ITEMS IN THIS RECIPE

Kosher Salt

50

Out of Stock

Hot Pepper Vinegar Barbecue Sauce

17

Discontinued

Salt & Pepper Tableside Seasoning

124

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Garlic Powder

144

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