Spicy Potato Salad Recipes

SPICY CAJUN POTATO SALAD

Spicy Cajun Potato Salad image

Here in Louisiana we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This does the trick. -Amanda West, Sibley, Louisiana

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 20 servings.

Number Of Ingredients 11

Ingredients

5 pounds medium Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1 large yellow onion
1/2 medium lemon
1/2 teaspoon salt
8 hard-boiled large eggs, chopped
1-1/2 cups mayonnaise with olive oil and coarsely ground pepper
1 cup dill pickle relish
1/4 cup yellow mustard
1 to 2 tablespoons Cajun seasoning
1/4 cup minced fresh parsley
Paprika

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.

Nutrition Facts : Calories 229 calories, Fat 10g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 400mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

SPICED POTATO SALAD

Spiced Potato Salad image

This is something I grew up eating. My mom made it all the time when I was growing up.

Provided by Food Network

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

3 pounds small red potatoes
1 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon agave
1 teaspoon red pepper flakes
2 lemons, juiced
1/2 red onion, finely diced
Kosher salt and freshly ground black pepper
2 tablespoons torn fresh basil
2 tablespoons fresh microgreens
Hot sauce, for garnish

Steps:

In a large pot, cover the potatoes with cold water and bring to a boil until tender and easily pierced with a fork, 10 to 15 minutes. Drain and allow to cool until cool to the touch. Cut in half and set aside in a large bowl.
In a separate bowl, combine the mayonnaise, mustard, agave, red pepper flakes, lemon juice and onion. Stir to combine, then taste and adjust the seasoning. Pour the sauce over the potatoes and mix until thoroughly combined. Pour the potatoes on a serving platter. Garnish with the basil, microgreens and hot sauce.

SIMPLE SPICY POTATO SALAD

Simple Spicy Potato Salad image

Simplest potato salad ever. Just cook the potatoes and toss them with peppers, cilantro and a cheesy jalapeño-ranch dressing.

Provided by My Food and Family

Categories Recipes

Time 20m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 4

Ingredients

2 lb. red new potatoes, halved
1 cup chopped red peppers
2 Tbsp. chopped fresh cilantro
1/2 cup KRAFT Cheesy Jalapeño Ranch Dressing

Steps:

Cook potatoes in boiling water 15 min. or until tender; drain. Place in large bowl.
Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 100, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

SPICY POTATO SALAD

Spicy Potato Salad image

This salad is not for the weak-hearted! Very spicy! You can adjust to make hotter or milder however, by rationing the amounts of chili powder, cayenne, and tabasco you add. This salad is delicious with another recipe I posted for Southwest Seafood Wraps. I am going nutty with the Southwestern-style recipes today, so if you want more, refer to My Recipes!

Provided by ChipotleChick

Categories Potato

Time 10m

Yield 4-5 serving(s)

Number Of Ingredients 10

Ingredients

6 large red potatoes, cooked whole and cooled
1/3 cup vegetable oil
1/4 cup white vinegar
1 tablespoon sugar
2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon TABASCO® brand Chipotle Pepper Sauce
1 dash cayenne pepper
1 can whole kernel corn, drained
1 (2 1/4 ounce) can black olives, sliced and drained

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!

Nutrition Facts : Calories 657.2, Fat 21.6, SaturatedFat 2.9, Sodium 1010, Carbohydrate 106.9, Fiber 11.9, Sugar 10.6, Protein 12.7

SPICY POTATO SALAD

Spicy Potato Salad image

No mayonnaise spicy potato salad is an interesting change from the standard potato salad. Adapted from recipe in church cookbook. Prep time includes 1 hour refrigeration time.

Provided by ellie_

Categories Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 potatoes, peeled, cooked until tender, drained and cubed
1/2 cup corn oil
1/4 cup vinegar
1 teaspoon chili powder (or more depending on how spicy you like it)
1/4 teaspoon garlic salt
1/2 teaspoon frank's hot pepper sauce (or other hot sauce)
16 ounces thawed frozen corn
1 chopped red bell peppers or 1 green bell pepper
1 (2 ounce) can sliced black olives
1 chopped onion
2 tomatoes, cut into wedges (garnish)
parsley sprig, garnish (optional)

Steps:

In small jar combine oil, vinegar, chili powder, salt and hot sauce.
Shake well.
Put potatoes in large salad bowl.
Add dressing and toss.
Refrigerate at least one hour.
Add remaining ingredients (except for tomato wedges) to potatoes and toss.
Garnish with tomato wedges and parsley.

Nutrition Facts : Calories 556.3, Fat 30.2, SaturatedFat 4, Sodium 166.7, Carbohydrate 69.1, Fiber 9.8, Sugar 5.8, Protein 9

SPICY POTATO SALAD

Spicy Potato Salad image

A great spicy potato salad without all the fat of mayo. I made it for Christmas and also for a potluck for my husband's work.

Provided by southern chef in lo

Categories Potato

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

4 large round red potatoes (about 2 pounds)
1/3 cup vegetable oil
1/4 cup white vinegar
1 tablespoon sugar
1 1/2 teaspoons chili powder
1 teaspoon seasoning salt
1/8 teaspoon hot sauce
1 (8 3/4 ounce) can whole kernel corn, drained
1 small carrot, shredded
1 (2 1/2 ounce) can sliced ripe olives

Steps:

Cook red potatoes in boiling water to cover 20-30 minutes or until tender.
Drain and cool to touch. Cut potatoes into cubes and place in a large bowl.
Whisk together oil and next 5 ingredients; pour over potatoes tossing gently to cover. Chill 1 hour.
Stir in corn and next 3 ingredients.

Nutrition Facts : Calories 257.2, Fat 10.7, SaturatedFat 1.4, Sodium 216.8, Carbohydrate 38.4, Fiber 4.4, Sugar 5.1, Protein 4.5

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