BBQ Cheddar Cheese and Potato Salad

Ingredients

• 5 Pounds Red Skinned Potatoes Unpeeled, Large Dice
• 8 Ounces Sharp Cheddar Cheese Freshly Grated
• 4 Hard Cooked Eggs Chopped
• 1 Medium Red Onion Chopped
• 4 Tablespoons Chopped Chives divided, 3 Tablespoons in mix, reserve 1 Tablespoons for Garnish
• 3 Tablespoons Roasted garlic & Bell Peppers Salad Sprinkle “Perfect Pitch” McCormick brand, divided 2 Tablespoons in the taters, 1 Tabl
• 3 Tablespoons Yellow Mustard
• 1 1/2 Cups Mayonnaise
• 1/2 Cup Sour Cream
• 1 Tablespoon Spicy BBQ Sauce of your Choice

Instructions

1. Heat 1“ salted water (1 tsp. salt to 1 cup water) to boiling. Add diced potatoes. Heat to boiling; reduce heat. Cover and cook till tender; drain. Cool immediately.
2. Combine all the other ingredients (be sure to reserve some of the spices as toppings/garnish) in stand 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 combined mixture in a serving bowl.
4. Add about 1/2 the remaining potatoes and combined mixture, mix that layer, then repeat for final layer.
5. Cool in the refrigerator for at least three hours prior to serving, preferably over night for all the flavors to mix mingle and influence.
6. Just prior to serving, garnish with chives and salad sprinkle
7. Serve chilled.