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MBQI @ The Culinary Center of Kansas City
Assorted Cooking Classes: Professional Cooking, Grilling, Smoking and Assorted Hands- on classes!

Smoke 'n' Fire Classes

Basic Grilling and Smoking Classes,  "Live" Mini Demos on Grilling on Saturday's

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Side Dish:


T his is a very old family recipe from my early years living in America's Dairyland!

5 pounds    Red Skinned Potatoes, 3/4" dice

8 ounces    Cheddar Cheese, shredded

3 each       Hard Cooked Eggs, chopped

2 ounces    White Onions, finely chopped

4 TB.           Fresh Chives, minced

2 TB.          Salad Supreme, "McCormick's"®

1 tsp.          White Pepper, ground

2 tsp.          Season Salt

3 TB.           Pourable Mustard, "French's"®

3 cups          Mayonnaise, "Hellmann's"®

Cook the potatoes till just done, cool immediately. Put the potatoes into a large stainless 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.


Chef Richard

Educator of "Que"

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Reader Comments (1)

I have been finding the best side dish for my Lamb Recipe right here. Can you suggest one?

September 20, 2011 | Unregistered Commenterhow to cook lamb

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