Best Spicy New Potato Salad Recipes
SPICY POTATO SALAD
No mayonnaise spicy potato salad is an interesting change from the standard potato salad. Adapted from recipe in church cookbook. Prep time includes 1 hour refrigeration time.
Provided by ellie_
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In small jar combine oil, vinegar, chili powder, salt and hot sauce.
- Shake well.
- Put potatoes in large salad bowl.
- Add dressing and toss.
- Refrigerate at least one hour.
- Add remaining ingredients (except for tomato wedges) to potatoes and toss.
- Garnish with tomato wedges and parsley.
Nutrition Facts : Calories 556.3, Fat 30.2, SaturatedFat 4, Sodium 166.7, Carbohydrate 69.1, Fiber 9.8, Sugar 5.8, Protein 9
SPICY POTATO SALAD
This salad is not for the weak-hearted! Very spicy! You can adjust to make hotter or milder however, by rationing the amounts of chili powder, cayenne, and tabasco you add. This salad is delicious with another recipe I posted for Southwest Seafood Wraps. I am going nutty with the Southwestern-style recipes today, so if you want more, refer to My Recipes!
Provided by ChipotleChick
Categories Potato
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 657.2, Fat 21.6, SaturatedFat 2.9, Sodium 1010, Carbohydrate 106.9, Fiber 11.9, Sugar 10.6, Protein 12.7
SPICED POTATO SALAD
This is something I grew up eating. My mom made it all the time when I was growing up.
Provided by Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large pot, cover the potatoes with cold water and bring to a boil until tender and easily pierced with a fork, 10 to 15 minutes. Drain and allow to cool until cool to the touch. Cut in half and set aside in a large bowl.
- In a separate bowl, combine the mayonnaise, mustard, agave, red pepper flakes, lemon juice and onion. Stir to combine, then taste and adjust the seasoning. Pour the sauce over the potatoes and mix until thoroughly combined. Pour the potatoes on a serving platter. Garnish with the basil, microgreens and hot sauce.
SPICY CAJUN POTATO SALAD
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
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.
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