But not just any potato salad, this is the recipe that GLOWS at a church potluck along side several bowls of tater salad. This is the one that made grandma a legend among the Church Basement Ladies.
It is the classic Yellow Mustard recipe, along with several "secret Ingredients" that you probably already have in your pantry (and a couple you may not).
First, the two items you may do not have, the cheeses. That's right, not just one type (Cheddar), but I also dump in a tub of Blue Cheese Crumbles. Adds just the right amount of "something, Something" to the dish. Not a strong enough flavor to make you apologize to the blue cheese haters (yes, there are a few), just enough to add a terrific flavor that you don't need to identify.
But also, in addition to yellow mustard and mayo (the classics), i add a little bit of sour cream to add to the creaminess. Toss in some chives and Paprika for color, some BBQ spices and sauce for flavor and you have upgraded the classic Potato Salad to the one that everyone hunts for.
I was serving up a Football party. Sadly, the one and out repetition of the KC Chief's post season quest for another Super Bowl appearance became prophetic (we were robbed with that holding call in the 4th quarter, but I digress)... But these hit the buffet table just as the first quarter started and we settled in with all the optimism you could imagine. I served up a KX Classic BBQ Spread, with ribs, brisket and more... Just screamed the need for Potato Salad as we grabbed a plate and moved on to making plans for a football game in February.... Sigh
Keep scrolling down for this easy to follow recipe. But first, take a look at one of the items on my want list... I of course already own a Kitchenaid brand stand mixer. White goes with everything standard. But I recently went to a friend's kitchen with all matching appliances in her signature color. I have been pondering upgrading to the larger professional model and now see that it is indeed available in an incredible dark green color (as well as about a dozen other colors)... Jealous and plotting my upgrades...
And here's the recipe, just below the photo...
Cheesy Potato Salad
- 5 Pounds Red Skinned Potatoes, Large Dice, cooked until fork tender
- 8 Ounces Sharp Cheddar Cheese, freshly Grated
- 1 Tub (4 OZ) Blue Cheese Crumbles
- 4 Hard Cooked Eggs, Chopped
- 1 Medium Red Onion, Chopped
- 4 TBS Chopped Chives, divided, 3 TBS in mix, reserve 1 TBS for Garnish
- 3 TBS Your favorite Spice Rub Mix, divided 2 TBS in the taters, 1 TBS as garnish
- 3 TBS Yellow Mustard
- 1-1/2 Cups Mayonnaise
- 1/2 Cup Sour Cream
- 1 TBS Spicy BBQ Sauce of your Choice
- Cook the potatoes til just done. While the potatoes are cooking, prepare the "sauce". It needs to be ready to add to the potatoes while they are still hot..
- 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.
- While the potatoes are still warm, mix in about 1/4 of the potatoes and 1/4 of the goo in a large mixing bowl. Then add about 1/2 the remaining potatoes and goo, mix that layer, then the final layer. Transfer to a serving dish and cover tightly with cling wrap.
- Cool in the refrigerator for at least three hours prior to serving, preferably over night for all the flavors to mix mingle and influence.
- Just prior to serving, garnish with chives and additional spices
- Serve Chilled and ENJOY!
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