Amazing Spicy Potato Salad Recipes

SPICY CAJUN POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes., Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning., Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.

WORLD'S BEST POTATO SALAD

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

AMAZING SPICY POTATO SALAD

Steps:

• Thinly slice the potatoes and then soak in clean water for couple of minutes to remove the extra starch.
• Bring water to a boil and then cook the potato slices for 2-3 minutes. Transfer out and soak in cold water. Drain and set aside.
• Prepare another small pan, add 1 tablespoon of cooking oil and fry garlic and scallions until aromatic. Place light soy sauce, cumin powder, chili oil, salt, sugar, vinegar, sesame oil and sesame seeds in. Mix well
• Mix the sauce with the potato slices with a small bunch of coriander. Serve directly.

AMAZING POTATO SALAD

Steps:

• In a large saucepan, cover the eggs with warm water and bring to a boil over high heat.
• Boil for 2 minutes, cover and remove from heat and let stand for 12 minutes.
• Drain the eggs and cool under running water.
• When eggs are cool, peel and refrigerate until cold.
• Put the potatoes in a large pot and add water to cover.
• Add 3 tbsps.
• salt and bring to a boil over high heat.
• Cook until potatoes are completely tender but not falling apart,about 25 minutes.
• Drain ad spread out on baking sheet to cool slightly.
• Peel the potatoes while they are still warm, then let cool.
• In a medium bowl, whisk the mayonnaise with the milk,mustard, vinegar, sugar and a generous pinch of salt and pepper.
• Thinly slice the eggs and transfer to a bowl.
• Cut the potatoes into chunks.
• In a large bowl gently mix the eggs, potatoes, onions, and celery with the dressing.
• Season with salt and pepper and transfer to a serving bowl.
• Sprinkle with paprika and chives.
• Note: The potato salad can be refrigerated for up to 1 day.
• Remove from refrigerator 1 hour before serving.
• Also, the eggs, potatoes, and dressing can be refrigerated separately for up to 2 days.
• Bring to room temperature before assembling.

SPICY POTATO SALAD

Steps:

• Cube cooked potatoes and place in a large bowl.
• Whisk together oil, vinegar, sugar, salt, chili powder, cayenne, and hot sauce.
• Pour over potatoes and toss very gently.
• Cover and chill 1 hour, then stir in corn and olives.
• Serve and enjoy!

SIMPLE SPICY POTATO SALAD

Steps:

• Cook potatoes in boiling water 15 min. or until tender; drain. Place in large bowl.
• Add remaining ingredients; mix lightly.

SPICY 20-MINUTE POTATO SALAD

Steps:

• Add potatoes to boiling water; cook 14 minutes or until fork-tender. Drain.
• Mix dressing and seasonings in large bowl.
• Add potatoes, celery and onions; mix lightly. Refrigerate several hours or until chilled.