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.

Print Recipe

Spicy Vegan Potato Salad Recipe

Ingredients

  • 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

Instructions

  • Cut potatoes into bite size pieces and boil until cooked through.
  • Finely chop your pickle, celery, shallot and bell pepper, then set aside.
  • 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.
  • Drain the potatoes and pour them into the bowl with the oil and vinegar dressing you just prepared.
  • Add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes
  • Refrigerate for a few hours until chilled or overnight. Serve chilled.

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