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Test Kitchen Approved

Creamy Hot Pepper Vinegar Potato Salad

Recipe By Savory Spice Test Kitchen

Prep Time

15 Minutes

Cooking Time

15 Minutes

Recipe By Savory Spice Test Kitchen

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.

Ingredients

1 lbs. red potatoes, cubed

1 Tbsp. Kosher Salt

½ cups mayonnaise

¼ cups Hot Pepper Vinegar Barbecue Sauce



2 hard boiled eggs, chopped

½ shallot, minced

2 stalks celery, diced

2 Tbsp. chopped fresh parsley

Savory Spice ingredients in this recipe

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.