Best Spicy 20 Minute Potato Salad Recipes

SPICY CAJUN POTATO SALAD

Spicy Cajun Potato Salad image

Here in Louisiana we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This does the trick. -Amanda West, Sibley, Louisiana

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 20 servings.

Number Of Ingredients 11

Ingredients

5 pounds medium Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1 large yellow onion
1/2 medium lemon
1/2 teaspoon salt
8 hard-boiled large eggs, chopped
1-1/2 cups mayonnaise with olive oil and coarsely ground pepper
1 cup dill pickle relish
1/4 cup yellow mustard
1 to 2 tablespoons Cajun seasoning
1/4 cup minced fresh parsley
Paprika

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.

Nutrition Facts : Calories 229 calories, Fat 10g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 400mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

SPICY SAFFRON POTATO SALAD

Spicy Saffron Potato Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds small Yukon gold potatoes, halved
Salt
Pinch saffron
1/2 teaspoon turmeric
1/2 to 3/4 cup chicken stock
1 cup frozen peas
1 red chile pepper, thinly sliced
1 small bunch thin scallions, chopped or sliced on an angle
1 teaspoon each mustard seeds, cumin and coriander
1 lemon, juiced
3 tablespoons extra-virgin olive oil

Steps:

Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until tender, 12 to 15 minutes.
Meanwhile add saffron and turmeric to small pot with chicken stock and bring to a boil, over medium heat. Reduce the heat and simmer to reduce the stock by half, about 10 minutes.
Put the peas in a bowl with the chile pepper and the scallions and allow the peas to defrost.
While the stock reduces, toast the seeds, over medium-low heat, in a small skillet until fragrant, about 2 minutes. (Cook's Note: I use seeds or cumin and coriander because I keep them on hand for marinades. You can substitute 1/2 teaspoon ground spice of each if you prefer.)
Drain the potatoes well and add them to the bowl with the peas. Pour in the stock while the potatoes are hot. Sprinkle with the seeds and dress with the lemon juice and extra-virgin olive oil, 3 turns of the bowl. Toss to combine, season with salt, to taste, and serve.