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
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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.
THANKS TO
Savory Spice Test Kitchen
NUTRITION
Savory Spice Test Kitchen
NUTRITION
Vegetarian
