Spicy Potato Salad
5-6 cups Cooked Potatoes sliced in small cubes (About 5 Medium potatoes)
4 Hard boiled eggs
1 Cup diced Florida Sweet Onions
1 Cup chopped Bread & Butter pickles (plus 1 tbsp pickle juice)
1 Tbsp. Everglades All-Purpose Seasoning
½ Cup Everglades Gourmet Remoulade Sauce
¾ Cup Miracle Whip Salad Dressing (or Mayo)

Toss together potatoes, 3 diced boiled eggs, sweet onion and Bread & Butter pickles. Season with the Everglades Seasoning. Combine, until creamy, Everglades Remoulade Sauce, Salad Dressing and pickle juice. Add the creamy mixture to the potato mixture and stir until all is well coated. Cover the top with the sliced remaining egg and refrigerate before serving.
Submitted by: Vicki Howard, LaBelle, FL