A classic and creamy potato salad with some surprises. Made with a generous amount of hot sauce, we stirred in jalapenos and cayenne pepper to give this Southern staple side dish a kick in the pants.
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6medium russet potatoeswashed and scrubbed
2hard boiled eggschopped
2piecesbaconcooked and chopped
1/4cupplus 2 Tablespoons of mild hot sauce
1/4cupgreen onionsfinely chopped (plus additional for garnish)
1fresh or pickled jalapenoseeded and finely diced
In a large pot, cover the whole, unpeeled potatoes with cold water. Use enough water to cover by about 1 inch. Place the pot on the stove and heat over high heat until boiling. Cook until you can easily pierce a potato in the center with a knife. (If you overcook them, the potato salad will be mushy.)
Drain and allow the potatoes to cool. Using a small paring knife, carefully peel them. (They will be very easy to peel.) Chop into cubes.
While the potatoes are cooking, whisk together the mayo, sour cream, hot sauce, sugar and black pepper.
Stir in the remaining ingredients, including the potatoes.
Top with additional green onions and a pinch of cayenne pepper or paprika for color if desired.
Serve chilled or at room temperature. Refrigerate left overs.
Spicy Hot Southern Potato Salad
Amount Per Serving (1 g)
Calories 138Calories from Fat 63
% Daily Value*
Saturated Fat 1g6%
Vitamin A 370IU7%
Vitamin C 25.7mg31%
* Percent Daily Values are based on a 2000 calorie diet.
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