Spicy Potato Salad
Spicy Potato Salad
Meanwhile, in the kitchen, the ladies chattered and laughed. I smiled to myself as I heard Mother explain how she made her "spicy potato salad." We had brought some today, considering that all the men, especially my father, loved its extra kick. Personally, I enjoyed it too; cayenne pepper is amazing!”
FELICIA BLACKWOOD AND THE REMEDY MYSTERY
Please feel free to adjust the spiciness of this recipe. If you like things hotter, then by all means, go ahead and add some extra cayenne or red pepper. Seriously, even add some fresh peppers or maybe dunk some hot sauce on! But if you prefer milder things, lessen the red pepper or cayenne or both. No shame. After all, its no fun if you don’t enjoy what you’ve made!
5 medium potatoes (approximately 2 pounds)
1 small sweet onion, chopped
1 large celery stalk, chopped
4 tablespoons apple cider vinegar
4 tablespoons olive oil
1 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon cayenne (more or less, depending on your heat preference)
1 tablespoon crushed red pepper (more or less, depending on your heat preference)
1 teaspoon salt
½ teaspoon celery seed
½ teaspoon pepper
Heat up a pot of water to medium. Wash and cut the potatoes, then add them to the pot. Do not remove the skins. Cook the potatoes for about 30 minutes. Once a fork can easily pierce through them, they’re done.
When the potatoes are finished, drain them and transfer to a large serving bowl. Add the apple cider vinegar and olive oil, stir, and then cover for about 20 minutes.
Uncover the potatoes and add the rest of the ingredients, mixing thoroughly. Chill and serve.
5 medium potatoes (approximately 2 pounds)
1 small sweet onion, chopped
1 large celery stalk, chopped
4 tablespoons apple cider vinegar
4 tablespoons olive oil
1 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon cayenne (more or less, depending on your heat preference)
1 tablespoon crushed red pepper (more or less, depending on your heat preference)
1 teaspoon salt
½ teaspoon celery seed
½ teaspoon pepper
Heat up a pot of water to medium. Wash and cut the potatoes, then add them to the pot. Do not remove the skins. Cook the potatoes for about 30 minutes. Once a fork can easily pierce through them, they’re done.
When the potatoes are finished, drain them and transfer to a large serving bowl. Add the apple cider vinegar and olive oil, stir, and then cover for about 20 minutes.
Uncover the potatoes and add the rest of the ingredients, mixing thoroughly. Chill and serve.