INGREDIENTS:
3 lbs golden potatoes, cut into 1 - inch pieces
6 hard- cooked eggs, peeled and chopped up
1 ½ cups diced celery
1 cup diced red onion
1 cup sliced green onion
1 cup chopped sweet pickles
2 tsp salt
1 tsp pepper
½ cup Martin’s Bar-B-Que Palmetto Gold Sauce
1 cup mayonnaise
 
METHOD:
 
In a large pot, cover potatoes with cool water. Add a pinch of salt and place on high heat bring to a boil.
 
Boil potatoes until tender, about 10-12 minutes.
 
Drain potatoes and transfer to a large mixing bowl.
Once the potatoes have cooled, add the remaining ingredients and stir to
combine. Cover potato salad with plastic wrap and refrigerate until ready to
serve.

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