Best Firecracker Potato Salad Recipes

GRILLED FIRECRACKER POTATO SALAD

Grilled Firecracker Potato Salad image

I can eat potato salad like crazy. A little spice is nice, so I use cayenne and paprika in this grilled salad that comes with its own fireworks. -Ashley Armstrong, Kingsland, Georgia

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 16 servings.

Number Of Ingredients 15

Ingredients

3 pounds small red potatoes (about 30), quartered
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
DRESSING:
1-1/2 cups mayonnaise
1/2 cup finely chopped onion
1/4 cup Dijon mustard
2 tablespoons sweet pickle relish
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
SALAD:
6 hard-boiled large eggs, chopped
2 celery ribs, finely chopped
Minced fresh chives, optional

Steps:

Toss potatoes with oil, salt and pepper; place in a grill wok or basket. Grill, covered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally. Transfer potatoes to a large bowl; cool slightly., In a small bowl, mix dressing ingredients. Add dressing, eggs and celery to potatoes; toss to combine. Refrigerate, covered, 1-2 hours or until cold. If desired, sprinkle with chives.

Nutrition Facts : Calories 265 calories, Fat 20g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 398mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

FIRECRACKER POTATO SALAD

Firecracker Potato Salad image

B A M ! This will clear out your sinuses, make your eyes tear and rock your taste buds! I picked up this recipe and the wasabi mayonnaise at Trader Joe's, it's awesome. Cook time does not include chilling.

Provided by Chicagoland Chef du

Categories Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb yukon gold potato, with peels
1 teaspoon sea salt
1/4 cup wasabi mayonnaise
4 green onions, rinsed and sliced with tops
1/4 cup roasted red pepper
1/4 cup roasted yellow pepper, roasted, drained & chopped
sea salt, to taste
fresh ground pepper, to taste

Steps:

Slice potatoes lengthwise, add water to pot. Bring water to a boil and reduce to a simmer. Cook potatoes until slightly undercooked.
Pour off hot water and submerge potatoes in cold water.
Once cool to touch, cut into bite sized chunks or break apart into medium pieces.
Add wasabi mayo, sliced onions and chopped peppers. Toss to coat potatoes. Add salt and pepper to taste.
Combine, chill & serve.
NOTES:
To reduce the heat factor, cut wasabi mayo with your favorite mayonnaise.
UPDATE: 5/25/08.
If wasabi mayo is not available, wasabi powder can be mixed with mayonnaise to desired taste. It does pack a little "heat".
Fingerling or baby red potatoes can be used.

Nutrition Facts : Calories 107.6, Fat 0.2, Sodium 708.3, Carbohydrate 24.9, Fiber 2.6, Sugar 1.3, Protein 2.6

GRILLED FIRECRACKER POTATO SALAD RECIPE

Grilled Firecracker Potato Salad Recipe image

I can eat potato salad like crazy. A little spice is nice, so I use cayenne and paprika in this grilled salad that comes with its own fireworks. -Ashley Armstrong, Kingsland, Georgia

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

3 pounds small red potatoes (about 30), quartered
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
DRESSING:
1-1/2 cups mayonnaise
1/2 cup finely chopped onion
1/4 cup Dijon mustard
2 tablespoons sweet pickle relish
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
SALAD:
6 hard-cooked large eggs, chopped
2 celery ribs, finely chopped
Minced fresh chives, optional

Steps:

Toss potatoes with oil, salt and pepper; place in a grill wok or basket. Grill, covered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally. Transfer potatoes to a large bowl; cool slightly.
In a small bowl, mix dressing ingredients. Add dressing, eggs and celery to potatoes; toss to combine. Refrigerate, covered, 1-2 hours or until cold. If desired, sprinkle with chives.
Yield: 16 servings (1 cup each).
Editor's Note: If you do not have a grill wok or basket, use a large disposable foil pan and poke holes in the bottom of the pan.
Originally published as Grilled Firecracker Potato Salad in Simple & Delicious
June/July 2016
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GRILLED FIRECRACKER POTATO SALAD

Grilled Firecracker Potato Salad image

I can eat potato salad like crazy. A little spice is nice, so I use cayenne and paprika in this grilled salad that comes with its own fireworks. -Ashley Armstrong, Kingsland, Georgia

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients

3 pounds small red potatoes (about 30), quartered
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
DRESSING:
1-1/2 cups mayonnaise
1/2 cup finely chopped onion
1/4 cup Dijon mustard
2 tablespoons sweet pickle relish
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
SALAD:
6 hard-boiled large eggs, chopped
2 celery ribs, finely chopped
Minced fresh chives, optional

Steps:

Toss potatoes with oil, salt and pepper; place in a grill wok or basket. Grill, covered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally. Transfer potatoes to a large bowl; cool slightly., In a small bowl, mix dressing ingredients. Add dressing, eggs and celery to potatoes; toss to combine. Refrigerate, covered, 1-2 hours or until cold. If desired, sprinkle with chives.