Best 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.

SPICY SMOKED SWEET POTATO SALAD

Steps:

• For the rub: Mix together the paprika, salt, sugar, pepper, chile powder and dry mustard in a small bowl.
• For the potato salad: Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until almost done, about 10 minutes. Drain, place in a large bowl, drizzle with the oil and toss with 2 tablespoons of the rub. Place the bacon in a medium skillet over medium heat. Cook until the fat renders and the bacon is crisp, about 10 minutes. Crumble the bacon and set aside. Sprinkle the sawdust chips over the center of the bottom of the smoker and put the rack in place. Place the potatoes on the rack. Close the lid and turn the heat to medium. Smoke the potatoes until fully cooked, about 15 minutes.
• Meanwhile, make the dressing. Mix together the mayonnaise, cilantro, mustard, adobo sauce, salt, black pepper and scallions in a large bowl. Add half of the bacon and the potatoes. Toss to combine, and then toss with the remaining bacon. Store in the refrigerator until ready to serve.

SWEET-POTATO SALAD WITH SPICY PEANUT DRESSING

Steps:

• Whisk first 9 ingredients in medium bowl to blend.
• Add enough water to large saucepan to reach depth of 1/2 inch. Bring to boil; add sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.
• Mix sweet potatoes, dressing, peas, and green onions in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.) Sprinkle salad with peanuts and serve.

SPICY SWEET POTATO SALAD

Steps:

• Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender. Boil the red potatoes in salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad. Drain red potatoes and chill all three types overnight.
• Peel the sweet potatoes and Yukon Golds, and dice into 1/2 inch cubes. Cut red potatoes into fourths. Place all potatoes into a large bowl.
• Slice red onion thinly and place into a colander. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes. Mix in the garlic, jalapeno, lemon juice, mayonnaise, curry powder, parsley and pepper, and chill until ready to serve.

RED POTATO SALAD... SPICY AND VEGAN (NO MAYO OR NAYO!)

Steps:

• Cut potatoes into bite size pieces and boil until cooked through.
• Finely chop your pickle, celery, red onion and bell pepper, then set aside.
• In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure).
• When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared.
• Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands). Add salt and pepper to taste.
• Refrigerate for a few hours until chilled or overnight. Serve chilled.

SLIGHTLY SPICY HORSERADISH POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Boil until easily pierced with a fork, 7 to 10 minutes. Drain and run under cold water until potatoes stop steaming.
• Mix potatoes, garlic, salt, and pepper together in a bowl. Add mayonnaise, mustard, and pickle juice; mix well. Add eggs, pickles, and celery. Mix well.

SPICY POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water; cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and place in a large bowl., In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, hot pepper sauce, salt, onion powder and cumin; shake well. Pour over potatoes and toss to coat. Cover and refrigerate for at least 1 hour. , Just before serving, stir in the corn, olives, cilantro and peppers.

SPICY KIMCHI POTATO SALAD

Steps:

• In a bowl, whisk together mayonnaise, scallion whites, kimchi, ketchup, lime juice, sriracha and salt.
• Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
• Transfer hot potatoes to a large bowl and toss with 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with remaining dressing. Adjust seasoning if necessary. Garnish with scallion greens and more lime juice to taste.

SPICY DILL POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Place the potatoes into a large bowl, and chill in the refrigerator until cold, about 1 hour.
• While the potatoes are boiling, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Chop the eggs, and place into the bowl with the potatoes.
• Preheat oven to 425 degrees F (220 degrees C). Cut the bell peppers in half, and remove the seeds, core, and stems. Place the bell peppers onto a baking sheet, cut sides down. Cut the onion in half, and place it onto the baking sheet, cut sides down.
• Roast the peppers and onion in the preheated oven until the skin of the vegetables has charred in places, about 25 minutes. Remove any large pieces of burned skin, and chop the peppers and onions. Transfer into the bowl with the potatoes and eggs.
• In a bowl, stir together the mayonnaise, horseradish mustard, chipotle peppers, adobo sauce, dill, garlic, cumin, and salt and pepper until thoroughly combined. Pour the dressing over the potato mixture, and lightly toss until the potatoes, eggs, and vegetables are thoroughly coated with dressing. Chill before serving.

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 CHINESE POTATO SALAD

Steps:

• Combine first seven ingredients in blender.
• Cook potatoes (with or without salt) until fork-tender over medium heat. DON'T OVERCOOK, please, or they will fall apart.
• Drain well. Combine with peppers, onion and parsley in large bowl.
• Add blended dressing and toss gently. Add salt to taste.
• Cover and chill.

SPICY SAFFRON POTATO SALAD

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.

SPICY BLACK BEAN POTATO SALAD

Steps:

• Place potatoes in a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, dice, and cool.
• Place eggs in a pot with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover saucepan, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel and chop.
• Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble and set aside.
• In a large bowl, mix chopped eggs, 1/2 the bacon, black beans, green onions, jalapeno peppers, bell pepper, mayonnaise, mustard, and Cajun seasoning. Gently mix in diced, cooled potatoes. Season with salt and pepper, and sprinkle with remaining bacon. Cover, and refrigerate until ready to serve.

SWEET POTATO SALAD WITH SPICY PEANUT DRESSING

Steps:

• Whisk the vinegar, soy sauce, mayonnaise, ginger, sesame oil, garlic, peanut butter, chili-garlic sauce, and sugar in a medium bowl to blend.
• Add enough water to a large saucepan to reach a depth of 1/2 inch. Bring to a boil; add the sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.
• Mix the sweet potatoes, dressing, peas, and green onions in a large bowl. Season the salad with salt and pepper.
• Sprinkle the salad with peanuts and serve.
• DO AHEAD
• The DRESSING can be made 4 hours ahead. Cover and refrigerate.

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.

SWEET SAVORY AND SPICY POTATO SALAD

Steps:

• Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender.
• Boil the red potatoes in salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad. Drain red potatoes and chill all three types overnight or at least 3 hours.
• Peel the sweet potatoes and Yukon Golds, and dice into 1/2 inch cubes.
• Cut red potatoes into fourths. Place all potatoes into a large bowl.
• Slice red onion thinly and place into a colander. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes.
• Mix in the garlic, jalapeno, lemon juice, mayonnaise, sour cream, curry powder, parsley and pepper, and chill until ready to serve.
• __________________.

SPICY VEGAN POTATO SALAD

Steps:

• Boil about 6 cups of water in a large pot. Cut the potatoes into bite size pieces and place in boiling water.
• Meanwhile, mix Veganaise, chili powder, garlic powder and Cholula.
• When potatoes are cooked thoroughly, drain and add celery, scallions and Veganaise mix.
• Add salt and pepper to taste.
• Refrigerate for several hours or overnight.
• Note: If you don't have or don't like to use the hot sauce, try using a little salsa on top.

SPICY CHIPOTLE POTATO SALAD

Steps:

• 1. Fill a large pot with salted water bring to boil Add potatoes and cook 15 mins or until tender Drain and cool Cut into unpeeled potatoes into 1 in cubes 2. Hard boil eggs Drain , peel and cool cut eggs into cubes 3. In a large sayte pan, cook and crumble the sausage until crispy on the edges, yet still tender. You should have about 1/2 cup Drain on paper towels 4. In a large mixing bowl, combine sour cream, yogurt, chipotles, jalapeño, mustard, olive oil, lemon juice, salt and pepper until fully incorporated Add the potatoes, eggs, sausage, chopped red onions, celery and shallots, then toss gently Garnish with chopped green onions or chives Cover and refrigerate until needed

SPICY GRILLED POTATO SALAD

Steps:

• Heat grill to medium-high heat.
• Microwave potatoes and water in 2-qt. covered microwaveable dish on HIGH 8 min.; drain. Add garlic and 2 Tbsp. dressing; toss to coat. Spoon onto large sheet of heavy-duty foil sprayed with cooking spray; fold to make packet.
• Grill 20 min. or until potatoes are tender, turning packet after 10 min.
• Open foil packet carefully; empty potatoes into large bowl. Mix aioli and remaining dressing until blended. Add to potatoes along with the bacon and onions; mix lightly. Serve warm.

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!