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Potato Salad With Pickles

6 Cup Of Chopped Skinless Yukon Gold Potatoes
1/2 Cup Of Diced Gundelsheim Hot & Spicy Barrel Pickles
1 Cup Of Spectrum Naturals Organic Mayonnaise
1 Tablespoon Of Inglehoffer Sweet Hot Mustard
1 Chopped Medium Size Sweet Onion
4 Large Free Range Hard Boiled Eggs
1/2 Teaspoon Of Coarse Ground Black Pepper
1/2 Teaspoon Of Granulated Kosher Salt
1/4 Teaspoon Of Dave's Original Insanity Hot Sauce

Serving Size 6
266 Calories Per Serving
11 Grams Of Fat

Preparation Instructions:
This potato salad with pickles recipe is one of my all time favorites. To get this recipe rolling, first you should take out a sharp kitchen knife, and then remove the outer skin from the Yukon Gold potatoes, also known as yellow potatoes. Next wash the veggies, chop them up, place them in a cooking pot, then cover them with water and a small dash of salt. Bring your potatoes to a boil over medium high, cooking them until they are tender which should take about ten minutes. Once the potatoes are done, drain away the water and excess moisture, then place them into a salad bowl. Next you will want to hard boil your eggs for about ten minutes, remove the eggs from their shells, then chop them up and add them to the salad bowl. Moving ahead, next stir into your salad the diced hot and spicy pickles, organic mayonnaise, sweet hot mustard, chopped sweet onion, coarse ground black pepper, kosher salt, and Dave's Original Insanity Hot Sauce. Careful not to add too much hot sauce, as our brand of choice is one of the hottest in the world. Once this whole dish is mixed together, you can then serve it straight away at room temperature, or if you prefer a deep flavor blend then you should chill the salad for several hours. That is it for this awesome and very yummy recipe, thanks for checking it out.
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