Everyone loves a classic summer potato salad, but what is even better is a classic potato salad with some sweet heat!
Summer Sides: Pappy's Spicy Potato Salad
There’s just something about potato salad that screams summer. Maybe it is childhood memories of eating it with our weenie roasts in Michigan by the lake or maybe it is just the fact that it feels like the quintessential summer salad.
This recipe is the perfect dish for all of your summer hangouts, make it in advance and be ready to feed your entire group with this mouth watering summer favorite.
As a kid, our annual summer weenie roast was something I always looked forward to and now it is something I get to look forward to with my kids.
Carrie Van Winkle, Co-Founder
Ingredients For This Recipe
6 medium russet potatoes peeled and chopped into cubes (or halved new potatoes do not need to be peeled)
In a large pot, cover potatoes (or halved peel on new 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)
02.
Drain and allow the potatoes to cool.
03.
While the potatoes are cooking, whisk together the mayo, sour cream, pepper sauce, syrup and black pepper.
04.
Stir in the remaining ingredients, including the potatoes.
05.
Top with additional green onions and a pinch of cayenne pepper or paprika for color if desired.
06.
Serve chilled or at room temperature. Refrigerate leftovers.
There’s just something about potato salad that screams summer. Maybe it is childhood memories of eating it with our weenie roasts in Michigan by the lake or maybe it is just the fact that it feels like the quintessential summer salad.
This recipe is the perfect dish for all of your summer hangouts, make it in advance and be ready to feed your entire group with this mouth watering summer favorite.
Ingredients
6 medium russet potatoes peeled and chopped into cubes (or halved new potatoes do not need to be peeled)
In a large pot, cover potatoes (or halved peel on new 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.
.While the potatoes are cooking, whisk together the mayo, sour cream, pepper sauce, syrup 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 leftovers.
