Branson West Store: (417) 272-1055

Aunt Cindy’s Potato Salad

5 lb. Potatoes (I prefer Yukon Gold)

2 T Black Pepper 2 T Salad Supreme

2 T JB’s Spice Blend “Rock Quarry”

7 Hard Boiled Eggs

2 Bunches Green Onions

14 oz. Real Mayo

¼ C. Mustard (or to taste)

1 C. White Onion

16 oz. Sweet Pickle Chopped (I use sweet gherkins)

Wash the potatoes and poke holes with a fork and place on smoker at 250 degrees for 1-2 hours until desired tenderness. (this can also be made with boiled potatoes) Cool, peel and chop potatoes. Dice and place in large bowl. In medium size bowl mix mayo, mustard, and spices. Mash potatoes to desired consistency. Add mayo mixture, onions, pickles, chopped hard boiled eggs and stir well. Slice the three reserved eggs for garnish and sprinkle with Salad Supreme and refrigerate immediately.

Enjoy! by Cynthia Brown