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 or cherry peppers 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 Video
Spicy Potato Salad Recipe – Printable!
- 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
- ½ teaspoon black pepper
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper (or to taste)
- 2 stalks celery, diced
- ¼ cup diced red onion
- ¼ 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 ½ 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.