2-3 lb. red potatoes
1 bunch green onions or chives, thinly sliced
½ c. mayonnaise
½ jar Roberts Reserve southwest dip
2 Tbsp. Adams Reserve house all-purpose rub
Place potatoes in pot and cover with cold water; add about 1 tablespoon salt. Bring water to boil; cook over Medium heat 20 to 30 minutes, uncovered, or until potatoes are tender. Drain water from potatoes (do not rinse them).
Cut potatoes into 1-inch dice. Transfer to a large baking sheet to cool.
Combine green onions (or chives), mayonnaise, Southwest dip and Adams rub in a large mixing bowl. Add potatoes and toss to coat.
Cover and refrigerate until chilled thoroughly. Season to taste.
No Nutritional Information Available