Spicy Potato Salad
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.
Try this alongside these grilled lamb sirloin chops, this oven beef brisket, or these veggie burgers!
Spicy Potato salad video (scroll down for recipe)
Spicy Potato Salad Recipe – Printable!Print
Spicy Potato Salad
- Cook Time: 15 mins
- Total Time: 15 minutes
- Yield: 6 1x
- 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
Awesome change from the everyday, same old potato salad. I will be going for this one if I ever get time to get back in the kitchen. Your new place looks nice, I hope you get lots of pleasure from it.
Thanks! We served this very batch last night to some friends and everyone enjoyed it.
I tried it today, honestly I wasn’t the biggest fan, sadly. I substituted the celery with carrots as I don’t like celery but was looking for something similar crunchy in texture.
We’ll try to fry the rest up for breakfast (sort of like a hash) tomorrow. Let’s see how that turns out. 😀
Sorry to hear that, Johannes. Hope the hash works!
Well it’s not the end of the world. 🙂 I’ll report back with the findings of the hash experiment. It’s all good, I like trying out your recepies, cause you make it fun to cook!
The hash turned out to be pretty good. 🙂
Sorry, I never intended to bash your recepie if it came off as that.
Rock on Hilah!
No offense taken! 🙂 Just sorry you weren’t a fan of it.
Just made this for dinner…..SO YUMMY!!!! I can eat it all by myself!!!! Love, love, love the tartness, spiciness and crunchiness of the whole salad. Thank you Hilah!
Hooray! Happy to hear that, Mady. I love it, too.
Hi from Germany,
first sunny weekend for 2015 and we are going to BBQ today….so what better opportunity to try this. It’s waiting in the fridge now but already tastes great and totally different from that sameol sameol, as you promised.
Only change: We used pickeled celery as there was no fresh one available.
Thanks for the good work,
Pickled celery sounds like it would be a great thing to add to any potato salad. 🙂 Hope you enjoy it!