Creamy Hot Pepper Vinegar Potato Salad Recipe
YIELD
4 to 6 servings
TIME
Active Prep: 15 min
Cook: 15 min
INGREDIENTS
- 1 lb. red potatoes, cubed
- 1 Tbsp. Kosher Salt
- 1/2 cup mayonnaise
- 1/4 cup Hot Pepper Vinegar Barbecue Sauce
- 3/4 tsp. Salt & Pepper Tableside Seasoning
- 1/2 tsp. Garlic Powder
- 2 hard boiled eggs, chopped
- 1/2 shallot, minced
- 2 stalks celery, diced
- 2 Tbsp. chopped fresh parsley
Add all Savory items to cart
DIRECTIONS
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.
Savory Spice Test Kitchen
NUTRITION