Ingredients Weight Measure
Red Bliss Potatoes, peeled, 1” cubed, cooked 24 oz.
Eggs, hard-cooked, chopped 4 ea.
Onion, small, diced 1 ea.
Celery, diced 1 stalk
Mayonnaise 8 oz.
Sour cream 4 oz.
Bacon, cooked 8 oz.
TABASCO® brand Garlic Pepper Sauce 2 Tbsp.
Cheddar cheese, shredded 8 oz.
Broccoli florets, cooked 16 oz.
Salt to taste
Pepper to taste


  1. In a large bowl, combine potato, eggs, onion, and celery. Separately, whisk together the mayonnaise, sour cream, and TABASCO® Garlic Pepper Sauce. Slowly combine both mixtures together.
  2. Adjust seasoning with salt and pepper as necessary.
  3. Using an ice cream scoop, plate 4 oz. of the salad mixture; shape the salad evenly with a spoon.
  4. Place broccoli and bacon pieces on top of the first layer.
  5. Using an ice cream scoop, plate 2 oz. of the salad mixture evenly atop the broccoli and bacon.
  6. Place broccoli and bacon pieces on the top layer.
  7. Garnish with cheddar cheese.

Yield: 8 servings