Stampede Potato Salad

Ingredients

• 4 medium potatoes, such as russet or Yukon gold
• 2 tbsp vinegar, divided
• ¹⁄₂ pkg Stampede BBQ Ribs Seasoning
• ¹⁄₄ cup ketchup
• ¹⁄₄ cup mayo
• 1 tsp brown sugar
• 2 celery stalks
• ¹⁄₂ medium red onion

Preparation

1. Peel and chop potatoes. Place in a 12 Cup Multipurpose Pot. Cover with water; bring to a boil over high heat. Boil 6-8 min, or until just tender. Drain and rinse with cold water to stop cooking. Place in a large bowl; add 1 tbsp vinegar. Stir gently to coat.
2. While potatoes cook, in a small bowl, whisk seasoning, with remaining vinegar, ketchup, mayo, and brown sugar. Set aside.
3. Thinly slice celery and dice red onion.
4. After tossing potatoes with vinegar, stir in sauce, celery, and onion. Add toppings, if desired.
5. Serve at room temperature or cover and chill until ready to serve.