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Spicy Mustard Potato Salad

Spicy Mustard Potato Salad

This is a spicy take on a classic mustard potato salad. We kick it up by adding serrano peppers and habanero hot sauce. Yum.
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Servings 6

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.

Notes

* I used zesty dill zingers
**Being currently in Mexico, I used shelf stable media crema.