Colorado Potato Salad

Ingredients

• 1 ½ Cups Mayo, Heavy Duty
• 2 tbsp – Cider Vinegar
• 2 tbsp – spicy brown mustard
• 1 tbsp – Rub-A-Dub BBQ Rub, or favorite savory bbq rub
• ½ tbsp – Black pepper, ground
• 4 tbsp – Buffalo Hot Sauce, or favorite hot sauce (we used cayenne pepper sauce)
• 1 tbsp – Hot Honey
• 4 tbsp – Blue Cheese, Crumbles
• 2 Pounds Purple Potatoes, cooked until fork tender, cooled and wedged
• ½ Cup – diced red onion
• ½ cup – Blue Cheese, Crumbles

Directions

1. Boil Potatoes until fork tender
2. Drain water and run cold water over potatoes until cool
3. Drain and place potatoes in refrigerator (uncovered) until completely cooled
4. While Potatoes are cooling, mix all dressing ingredients together in a bowl and store in fridge to keep cold
5. Once potatoes are cooled, wedge or half them depending on size of potatoes
6. Place potatoes into a large mixing bowl
7. Add blue cheese crumbles and diced red onion
8. Add dressing (as light or as heavy as you prefer)
9. Mix well to combine
10. Garnish with Green onions and drops of your favorite buffalo sauce
11. Enjoy!