We replaced the vinegar in a tradtional German potato salad with our tangy and spicy Hot Pepper Vinegar Barbecue Sauce. Stir in fresh herbs and bacon and you've got the perfect picnic side.


YIELD
4 to 6 servings

TIME
Active Prep: 15 min
Cook: 15 min


INGREDIENTS
  • 1 lb. red potatoes, cubed
  • 1 Tbsp. Kosher Salt
  • 1/4 cup Hot Pepper Vinegar Barbecue Sauce
  • 4 mini sweet peppers, diced
  • 2 Tbsp. chopped fresh chives
  • 1 Tbsp. chopped fresh parsley
  • salt & pepper to taste
  • 3 pieces bacon, cooked until crispy

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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 slightly then transfer to a medium bowl and toss with Hot Pepper Vinegar. Let cool a bit more, to about room temperature, then fold in add peppers, chives, parsley, and salt & pepper to taste. Crumble crispy bacon over top. Best served at room temperature.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Dairy-Free



ITEMS IN THIS RECIPE

34
3 lbs  
$6.65
5
12 floz Glass  
$8.95

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