Texas Potato Salad

A Chef Tim Love recipe
1/2 cup Hellmann’s or Best Foods Mayonnaise Dressing with Olive Oil
1/2 cup pickled jalapenos, diced
1/2 cup sweet pickles, diced
1/4 cup whole grain mustard
1/2 cup fresh chives
4 warm baked potatoes
Salt and pepper (to taste)
1/4 cup toasted pepitas (pumpkin seeds)
Mix dressing, jalapenos, sweet pickles, mustard, and chives in large bowl. Burst the potatoes and crumble apart. Add them to the mayonnaise mixture. Mix well and season with salt and pepper. Top with the toasted pepitas and serve.



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