WISCONSIN CHEDDAR CHEESE
POTATO SALAD
Recipe By: Chef R.W.McPeake
Categories: Side Dishes
5 pounds Baby Reds Potatoes, 3/4"dice, cooked
8 ounces Cheddar Cheese, shredded
3 each Hard Cooked Eggs, chopped
2 ounces White Onions, finely chopped
4 tablespoons Fresh Chives, minced
2 tablespoons "McCormick" Salad Sprinkles
1 teaspoon White Pepper, ground
2 teaspoons "Lawry's" Seasoning Salt
3 tablespoons "French's" Pourable Yellow Mustard
3 cups "Hellmann's" Mayonnaise
Put the potatoes into a large bowl, combine all the ingredients with the cooled potatoes. Mix well, stirring to combine the salad very well.
Cover and chill for at least 4 hours before serving.