Best Spicy Potato Salad
Discover this Spicy Potato Salad as a vibrant and flavorful twist on the classic potato salad, adding bold and zesty ingredients that add a kick of heat and depth of flavor. You will love the new flavor in your side dish potato salad.
Alright friends, I have a confession to make on this recipe. Mike and I were so excited when we came up with this new Spicy Potato Salad recipe we wanted to try it right away. So we set about preparing the dish for dinner that night.
When the dust settled and we sat down for dinner we both took our first bite of Spicy Potato Salad. In complete sync we both spit our respective mouthfuls back onto on our plates. It was so crazy! We looked at each other just said OMG why are they so salty? What went wrong?
Turns out I accidentally added 2 TABLESPOONS vs 2 teaspoons of SALT! (See pics below) Holy crap! It was so gross and salty. I felt so dumb. I know that's too much salt, but I was having fun cooking with my husband and totally missed it.
Mike wanted to try the recipe again the next night, but I think my bruised ego was a little too fresh so we waited until the next week.
Since that fateful day, we've made this dish many times and it's wonderful (with the correct ingredients.) But the moral of the story is this: Mistakes happen! You're not perfect and neither is your partner, so cut each other some slack.
We often look back at stories like this one and laugh. It's what makes cooking as a couple great. Building memories that last a lifetime.
What we like about this recipe!
Nicole - When you show up to a barbeque with this potato salad your friends won't groan. It's unique, flavorful and has the perfect amount of spice.
Mike - I'm a meat and potatoes guy. And our time in Southeast Texas taught me to really enjoy food with a kick. The Sriracha in this dish really makes this potato salad one of a kind.
Best Spicy Potato Salad Ingredients
2 lb Red potatoes
2 Green onions
1/2 cup mayonnaise
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1-2 tbsp Calabrian chile paste or Sriracha
1 tbsp lemon juice
1/4 cup grated Parmesan
1 garlic clove, finely chopped
3 tbsp Diamond Crystal or 1 Tbsp plus 2 1/4 tsp Morton kosher salt
Freshly ground black pepper
How to make Best Spicy Potato Salad.
Wash and pat dry the baby potatoes. Place the potatoes in a large stock pot. Fill the pot with cold water to cover potatoes and add a pinch of salt. Bring to a boil and cook until tender, about 10 or 15 minutes.
While the potatoes are boiling add all the spices into a small blender and mix evenly. You can also use a food processor and pulse until smooth.
When the potatoes are done, strain them and allow to cool before cutting in half or into small pieces.
Place the cut potatoes into an air fryer and lightly mist with cooking oil. Cook at 400 degrees for 5 minutes to give the potatoes a crispy outside with a soft center.
Remove potatoes from the air fryer and let cool. Then place in a large bowl and toss with the dressing, garnish with green onions and enjoy!
Tips and Tricks
You can mix up the side dish with yellow baby potatoes, red potatoes, sweet potatoes or even cauliflower for less carbs.
Cooked potatoes can be stored in an airtight container in the fridge for up to 3-4 days. If you plan to freeze them, they can be frozen for up to a year. Before freezing be sure to boil them for at least five minutes. Don’t leave out cooked potatoes at room temperature for too long as they could cause bacterial growth and food poisoning.
If you are looking for a bit of a crunch in the salad you could add Parmesan Chips or cook some bacon and add on top too!
FAQs
What are the best occasions to serve spicy potato salad? Spicy Potato Salad makes a great side dish at summer barbecues, picnics, and potlucks.
How long can this dish sit out? This Spicy Potato Salad can be left at room temperature for approximately 2 hours. If you're at a barbeque or picnic and the temperature is over 90 degrees you'll want to shorten that timeframe to 1 hour.
How long does this dish last in the refrigerator? The general rule of thumb with any mayo-based dishes is 3-4 days refrigerated.
