Here we have a spicy twist on a very classic mustard potato salad. We give this one a pop with the use of serrano chilis and hot habanero salsa. Cooking your potatoes properly and making this ahead of time are the keys to success with this one.
Start by chopping your potatoes into bite size pieces. Like nickel sized.
Once your pot of boiling water is rolling, drop your potatoes in. Cook for 6 – 8 minutes or until fork tender. Don’t overcook or you’ll have potato mush instead of salad. Rinse the potatoes with cold water when done cooking so they stop cooking.
Combine all other ingredients in the recipe card below. Mix in potatoes and garnish with paprika and thinly sliced green onions. Pop it in the fridge and enjoy a few hours later, or even better the next day. That’s it! It’s a real easy one.
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Spicy Mustard Potato Salad
Ingredients
- 4 Yukon Gold Potatoes Medium
- 1 Cup White Onion Diced
- 3/4 Cup Celery Diced
- 1/2 Cup Spicy Pickles* Diced
- 3/4 Cup Mayo
- 1 Tb Yellow Mustard
- 1/8 Cup Spicy Pickle Brine
- 1/8 Cup Cream**
- 1 Tb Brown Sugar
- 1 Tb Habanero Hot Sauce
- 1 Serrano Chili Diced
- 1 Green Onion Thinly Sliced
- Salt
- Pepper
- Paprika
Instructions
- Cut potatoes into bite size pieces. I'd say about the size of a nickel.
- Boil water and season with salt. Once the water is boiling, add the potatoes. Cook for about 6 - 8 minutes, or until fork tender. Ensure you don't over cook the potatoes or you'll end up with mashed potatoes. When cooked to fork tender, remove and strain. Rinse with cold water until potatoes are completely cool. Strain and set aside.
- Combine all of your diced vegetables and peppers in a large bowl. Add all the remaining ingredients and stir. Add the potatoes and mix everything evenly. Taste and adjust with salt and pepper if needed.
- Sprinkle paprika on top and garnish with green onion.
- Cover with plastic wrap and place in fridge for at least 4 - 6 hours, however this dish is best if made a day or 2 prior to serving.