|It's so good|
Potato salad is something every occasion involving grilled food needs. It's cool and refreshing. However, I eat a lot of potato salad that's....lacking. Sometimes it's too sweet, sometimes it's bland, sometimes it's swimming in a pool of mayo. Ugh. Fear not, this recipe is not that. There is mayo, but it's used sparingly, and this is anything BUT bland or sweet. I like my potato salad savory.
|Alllllll the flavors|
Sweet & Spicy Potato Salad
7 red potatoes (or about 7 cups), cubed
2/3 cup mayonnaise (you might need a little more)
2 ribs of celery, chopped (or about 1/4 cup)
1/8 cup red onion
2 cloves garlic, minced
4 pieces of bacon, cooked and chopped
2 hard-boiled eggs, chopped
1 tbsp sriracha (add more or less depending on your spicy tolerance)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp Emeril's Essence (mentioned in the guac post)
- Add the cubed potatoes to a pot of water, place over high heat. Add a dash of salt to the water, then boil until the potatoes are soft enough to easily stick a fork into. Remove from heat, drain, and allow them to cool.
- Once the potatoes are only slightly warm (NOT HOT), add the other ingredients and mix, without breaking up the potatoes.
- You can either refrigerate until cold or serve lukewarm. I like it both ways. Enjoy!