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This recipe uses the following spices:

Baked Potato Salad


5 lbs. red potatoes, cubed
1 ½ cups sour cream
½ cup Fresh at Hand Chives
1 lb. bacon, cooked and chopped
½ cup cheddar cheese, shredded
1 Tbsp. The Spice Hunter California Garlic Salt, plus more to taste
1 tsp. The Spice Hunter Coarse Black Pepper, plus more to taste


Boil potatoes until tender, but still hold their shape. Drain and cool. Once cooled, add remaining ingredients and stir gently to combine. Refrigerate for at least 1 hour before serving.