Recipe: Creamy Hot Pepper Vinegar Potato Salad
We replaced mustard and vinegar with our Hot Pepper Vinegar Barbecue Sauce for a classic potato salad that tastes just like Grandma's...only with a spicy kick.
In a large saucepan, cover potatoes by about 2 inches with cold water. Add salt and bring to a boil. Lower heat to a simmer and cook until potatoes fall apart when poked with a fork, 10 to 15 min. Drain and rinse with cold water to stop the cooking. Let cool to room temperature. Meanwhile, whisk mayo with Hot Pepper Vinegar, salt & pepper, and garlic powder. Fold dressing into cooled potatoes. Stir in eggs, shallot, celery, and parsley. Cover and chill for an hour or so before serving.