Spicy 20 Minute 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 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.