• Sweet Chips +

Potato Salad


  • 1 lb Russet potatoes, cut into eighths

  • 1/2 medium sized yellow onion, diced

  • 1/2 cup mayonnaise

  • 16 Sweet Chips, diced

  • 1 tsp Celery Seed

  • Salt to taste

Cooking Instructions

  • Wash and scrub potatoes and cut into eights. Add potatoes into a large pot of salted boiling water, and cook until tender (about 10-15 minutes).

  • Strain potatoes and let rest until at room temperature for 30 minutes.

  • In a large bowl, combine potatoes, diced onion, mayonnaise and celery seed, and sweet chips.  Use a wooden spoon to fold ingredients together until combined evenly.

  • Cover with plastic wrap and keep in the refrigerator for 2 hours. Serve cold.