spicy potato salad-2

Sometimes I just want a different type of salad when I’m having a bbq (which is year round in California, just being honest here). Potato salad is always a hit in this house but I can never live up to my Mother In Law’s salad according to my husband. That’s totally cool, I don’t try to replicate, I just make something different.

And this potato salad is different. Bonus, you can leave it out at a picnic, no mayo! And not very much oil to make up for it. The consensus was “THIS ROCKS!” and leftovers got eaten even if it isn’t very photogenic. It’s a nice change from a creamy or oily potato salad with no oomph. The spices are to taste so if your family likes it a bit hotter, adjust your hot sauce and spices. It’s all up to you! I measured to give you a gauge and this was rated above the burgers among the meat eaters.

Spicy Vegan Potato Salad Recipe

Spicy Vegan Potato Salad Recipe


  • 4-5 medium red potatoes
  • 1 dill pickle
  • 1 shallot
  • 1 stalk celery (optional)
  • 1/2 green bell pepper (optional)
  • 1 Tbsp spicy brown mustard
  • 2 Tbsp olive oil
  • 2 Tbsp vinegar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 Tbsp hot sauce


  1. Cut potatoes into bite size pieces and boil until cooked through.
  2. Finely chop your pickle, celery, shallot and bell pepper, then set aside.
  3. In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce. Spice it how you see fit.
  4. Drain the potatoes and pour them into the bowl with the oil and vinegar dressing you just prepared.
  5. Add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes
  6. Refrigerate for a few hours until chilled or overnight. Serve chilled.

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