Spicy Potato salad video (scroll down for recipe)
Just to prove that potato salad doesn’t have to be beige (and because one time we were out of mayonnaise) I came up with this spicy potato salad which is a wonderful switcharoo from classic potato salad. The dressing is high in vinegar so it’s tart and the spiciness can be adjusted by using different pickled peppers. Being a sucker for monochrome palates, I used red peppadew peppers to go with my red bell pepper, but you could use pickled jalapeños instead. Peppadew are kind of new (haha rhyming!) to the US market; look for them in jars or if your fancy store has a fancy olive bar, you can find them there. They are a sweet pickled pepper, really not hot, but very good with creamy things like cheese and mayonnaise. Potatoes are also good with mayonnaise and with peppers so it was only a matter of time before spicy potato salad came to be.
Spicy Potato Salad Recipe – Printable!Print
Spicy Potato Salad
- Cook Time: 15 mins
- Total Time: 15 mins
- Yield: 6
- 1 pound Yukon gold or red potatoes
- 2 tablespoons mayonnaise or sour cream
- 2 tablespoons white wine vinegar or rice vinegar
- 1 tablespoon deli-style mustard
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper (or to taste)
- 2 stalks celery, diced
- 1/4 cup diced red onion
- 1/4 cup diced red bell pepper
- 2 tablespoons (or more) minced pickled peppers (peppadew, cherry, jalapeño)
- Boil potatoes in their skins in just enough water to cover for 5-10 minutes depending on their size, until they can easily be pierced with a skewer or small knife.
- Drain, allow to cool slightly and cut into 1/2 inch chunks.
- In a medium bowl, whisk together mayonnaise through salt to make the dressing.
- Add warm diced potatoes and stir gently.
- Add remaining ingredients and serve salad at room temperature or chilled.
- Calories: 99
- Fat: 4
- Carbohydrates: 14
- Protein: 1.7