CLASSIC POTATO SALAD WITH A TWIST

Wash and scrub the potatoes, then cut into large bite-sized chunks. Gently boil the potatoes in salted water on medium high heat until potatoes are tender all the way through. Drain and rinse the potatoes under cool water and transfer to a large bowl. Mix mayonnaise and Sweet Heat Grill and Wing Sauce, spoon over potatoes and fold to combine. Add the celery, eggs, green onions or any other ingredients that are your favourites to add to a potato salad. Stir until thoroughly combined. Add salt and pepper, if so desired. Garnish with a sprinkle of paprika. Refrigerate up to a day before serving.