THRIVE Potato Salad
Bring a THRIVE Potato salad to the BBQ!
Chef Todd Leonard
- 4 eggs, hard boiled and diced
- 1⁄2 cn #10 can thrive potato dices (fd)
- 1⁄4 c thrive chopped onions (dehydrated)
- 1⁄2 c thrive celery (fd)
- 1 c light mayonnaise
- 1⁄2 c dijon mustard
- 1⁄2 c dill pickles, diced
- 3⁄4 T thrive iodized salt
- 1⁄2 T season salt
- 1⁄2 T cholula hot sauce
Hard-boil and dice eggs. Reconstitute potatoes, onions, and celery in a bowl by barely covering with water. Mix all ingredients together in a large bowl and chill well before serving.
Featured in June 2012 THRIVE Live!