Brewhead Potato Salad

A classic picnic side dish elevated with a Brewhead twist. Everyone will want to know your secret!

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Chilling Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 6-8 servings

Ingredients:
2 pounds red potatoes, washed and cubed
4 hard-boiled eggs, peeled and chopped
1/2 cup mayonnaise
2 tablespoons sweet pickle relish (or sub dill pickle relish for a tangier taste)
2 tablespoons chopped fresh chives
1 tablespoon Brewhead Craft Seasonings All-Purpose Rub
1/2 teaspoon Dijon mustard (optional)
Salt and pepper to taste

Instructions:

1. Place the cubed red potatoes in a large pot and cover with water. Add a pinch of salt to the water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 10-15 minutes. Drain and let cool.
2. In a large mixing bowl, combine the mayonnaise, sweet pickle relish, chopped chives, Brewhead Craft Seasonings All-Purpose Rub, and Dijon mustard (if using). Stir well to combine.
3. Add the cooked and cooled red potatoes to the bowl with the dressing mixture. Gently toss to coat the potatoes evenly.
4. Add the chopped hard-boiled eggs to the bowl and gently fold them into the potato mixture.
5. Taste and season with salt and pepper as desired.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
7. Before serving, give the potato salad a final stir and adjust the seasoning if needed.
8. Serve chilled and enjoy your flavorful potato salad!