4th of July
Potato Salad

This Potato salad was very popular with my crowd. When I cook I don't measure much. I use my eye and taste buds to tell me the right amount. However, I'll give some insight to how much to the best of my ability.

All you need is:

Potatoes - small, 1 lb
Apple - one (1)
Celery - stalk
Lemon Juice
Mayonnaise
Aioli Mustard
Salt and Pepper
21 Season Salute

Best ingredient LOVE!

I like using small Potato's, which come in bags of about one pound. Boil them till they are tender and cooked all the way through.

Cut into small bit size pieces and toss into a mixing bowl.

Take your Apple and cut into tiny pieces. Use half apple or more for pound of mix. This is your secret surprise so you don't want the pieces so big that your loved ones eyes catch it until they bit into your masterpiece.

Now pull out your stock of Celery. You must use your knife on the back of the celery to scrape off the threads, so these don't bother your loved ones while they chew your mix. Cut your stock down the center and then cut cross wise into small chunks. Use two stocks for per pound of mix

Splash Lemon Juice all over the top of your gathered mess in the bowl.

Shake 21 Season Salute so the whole top of your mix has a blanket layer. Go baby… shake, shake, Shake your thing.

Aioli mustard should just be a hint in your recipe so put about ¼ tsp per pound.

Mayonnaise (I prefer Trader Joes Organic Mayonnaise ) Use about 2 large tbs spoons per pound.
Do not use too much. Taste as you go boy's and girls.

Now shake your Sea Salt on lightly and Grind your Pepper with a light hand.

BAM you're done!

Watch your people go YUMMY!