Best 12 Spicy Potato Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**A Flavorful Symphony: Unveiling the Zesty Charms of Spicy Potato Salad and Its Recipe Variations**

Embark on a culinary adventure with our tantalizing spicy potato salad, a dish that sets your taste buds ablaze with a harmonious blend of flavors. Crafted with tender potatoes, a medley of crisp vegetables, and a zesty dressing that packs a punch, this salad is a true crowd-pleaser.

For those who prefer a classic rendition, our traditional spicy potato salad recipe stays true to its roots, delivering a satisfying balance of tang and heat. Alternatively, if you seek a smoky twist, our chipotle potato salad infuses a rich, earthy flavor that adds an extra layer of complexity.

Craving a vegan-friendly option? Our vegan spicy potato salad has you covered, showcasing a creamy and flavorful dressing made from plant-based ingredients, without compromising on taste. And for those with a penchant for bold flavors, our spicy Mexican potato salad brings the heat with a zesty blend of Mexican spices, sure to leave a lasting impression.

Each recipe offers a unique take on this beloved dish, catering to diverse preferences and dietary needs. Whether you're hosting a backyard barbecue, a family gathering, or simply looking for a delightful side dish to elevate your next meal, our spicy potato salad variations promise an explosion of flavors that will keep you coming back for more.

Let's cook with our recipes!

SPICY CAJUN POTATO SALAD



Spicy Cajun Potato Salad image

Here in Louisiana we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This does the trick. -Amanda West, Sibley, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 20 servings.

Number Of Ingredients 11

5 pounds medium Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1 large yellow onion
1/2 medium lemon
1/2 teaspoon salt
8 hard-boiled large eggs, chopped
1-1/2 cups mayonnaise with olive oil and coarsely ground pepper
1 cup dill pickle relish
1/4 cup yellow mustard
1 to 2 tablespoons Cajun seasoning
1/4 cup minced fresh parsley
Paprika

Steps:

  • Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes., Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning., Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.

Nutrition Facts : Calories 229 calories, Fat 10g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 400mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

SPICY SMOKED SWEET POTATO SALAD



Spicy Smoked Sweet Potato Salad image

Provided by Kelsey Nixon

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon light brown sugar
1 teaspoon freshly ground black pepper
1 teaspoon chipotle chile powder
1/2 teaspoon dry mustard
2 pounds sweet potatoes, peeled and sliced 1/4-inch thick and into half-moons
2 teaspoons adobo sauce from chipotle packed in adobo
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 scallions, white and green parts, thinly sliced
2 teaspoons olive oil
4 slices bacon
3/4 cup mayonnaise
1/4 cup fresh cilantro leaves
2 tablespoons whole-grain mustard

Steps:

  • For the rub: Mix together the paprika, salt, sugar, pepper, chile powder and dry mustard in a small bowl.
  • For the potato salad: Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until almost done, about 10 minutes. Drain, place in a large bowl, drizzle with the oil and toss with 2 tablespoons of the rub. Place the bacon in a medium skillet over medium heat. Cook until the fat renders and the bacon is crisp, about 10 minutes. Crumble the bacon and set aside. Sprinkle the sawdust chips over the center of the bottom of the smoker and put the rack in place. Place the potatoes on the rack. Close the lid and turn the heat to medium. Smoke the potatoes until fully cooked, about 15 minutes.
  • Meanwhile, make the dressing. Mix together the mayonnaise, cilantro, mustard, adobo sauce, salt, black pepper and scallions in a large bowl. Add half of the bacon and the potatoes. Toss to combine, and then toss with the remaining bacon. Store in the refrigerator until ready to serve.

SWEET-POTATO SALAD WITH SPICY PEANUT DRESSING



Sweet-Potato Salad with Spicy Peanut Dressing image

Categories     Salad     Nut     Potato     Side     Picnic     Vegetarian     Backyard BBQ     Lunch     Peanut     Sweet Potato/Yam     Summer     Sugar Snap Pea     Bon Appétit     Pescatarian     Dairy Free     Tree Nut Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 13

1/4 cup rice vinegar
1/4 cup soy sauce
3 tablespoons mayonnaise
4 teaspoons minced peeled fresh ginger
4 teaspoons toasted sesame oil (such as Asian)
4 garlic cloves, minced
1 tablespoon peanut butter
2 teaspoons chili-garlic sauce
1 1/2 teaspoons golden brown sugar
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes
1 1/2 cups sugar snap peas, cut crosswise into 1/2-inch pieces
1 cup thinly sliced green onions
1/3 cup coarsely chopped dry-roasted peanuts

Steps:

  • Whisk first 9 ingredients in medium bowl to blend.
  • Add enough water to large saucepan to reach depth of 1/2 inch. Bring to boil; add sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.
  • Mix sweet potatoes, dressing, peas, and green onions in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.) Sprinkle salad with peanuts and serve.

SPICY SWEET POTATO SALAD



Spicy Sweet Potato Salad image

It's important to use good mayonnaise in this recipe, and to let the cooked potatoes chill overnight before making the salad. Vary the seasoning amounts to suit your taste.

Provided by Patty Hern

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time P1DT50m

Yield 8

Number Of Ingredients 12

2 sweet potatoes
1 pound red potatoes
1 pound Yukon Gold potatoes
1 large red onion
2 teaspoons salt
1 clove garlic, minced
1 jalapeno pepper, seeded and minced
¼ cup fresh lemon juice
1 cup mayonnaise
1 tablespoon curry powder
¼ cup chopped fresh parsley
¼ teaspoon freshly ground black pepper

Steps:

  • Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender. Boil the red potatoes in salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad. Drain red potatoes and chill all three types overnight.
  • Peel the sweet potatoes and Yukon Golds, and dice into 1/2 inch cubes. Cut red potatoes into fourths. Place all potatoes into a large bowl.
  • Slice red onion thinly and place into a colander. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes. Mix in the garlic, jalapeno, lemon juice, mayonnaise, curry powder, parsley and pepper, and chill until ready to serve.

Nutrition Facts : Calories 333.1 calories, Carbohydrate 32.3 g, Cholesterol 10.4 mg, Fat 22.1 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 3.3 g, Sodium 757.1 mg, Sugar 4 g

RED POTATO SALAD... SPICY AND VEGAN (NO MAYO OR NAYO!)



Red Potato Salad... Spicy and Vegan (No Mayo or Nayo!) image

Make and share this Red Potato Salad... Spicy and Vegan (No Mayo or Nayo!) recipe from Food.com.

Provided by Queen Emily

Categories     Potato

Time 18m

Yield 2-4 serving(s)

Number Of Ingredients 12

4 medium red potatoes
1 dill pickle
1 stalk celery
1/2 red onion
1/2 green bell pepper
1 tablespoon spicy brown mustard (regular mustard will do)
2 tablespoons olive oil
2 tablespoons vinegar
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon chili powder
1 tablespoon hot sauce (Frank's, Cholula, etc.)

Steps:

  • Cut potatoes into bite size pieces and boil until cooked through.
  • Finely chop your pickle, celery, red onion 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 (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure).
  • When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared.
  • Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands). Add salt and pepper to taste.
  • Refrigerate for a few hours until chilled or overnight. Serve chilled.

Nutrition Facts : Calories 462.2, Fat 14.9, SaturatedFat 2.1, Sodium 674.9, Carbohydrate 76.1, Fiber 10.2, Sugar 8.6, Protein 9.9

SPICY CHINESE POTATO SALAD



Spicy Chinese Potato Salad image

I saw a recipe like this on another web site. There were two ingredients I did not like...so by the time I changed that, I was also changing other things and came up with this....a potato salad WITHOUT the white stuff! UPDATE: My thanks to Susie D for reviewing recipe and for her honesty about the oil. It was not oily when I put it together and perhaps that was due to mixing while the potatoes were still very warm, thus absorbing the oil.

Provided by Happy Harry 2

Categories     Potato

Time 32m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup peanut oil
4 teaspoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2-1 teaspoon fresh garlic, fine mince
1/4 teaspoon cayenne pepper
1/8-1/4 teaspoon white pepper
4 medium potatoes, peeled and cut into 1-inch pieces
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
2 tablespoons fresh parsley, chopped
1/2 cup green onion, thin slice

Steps:

  • Combine first seven ingredients in blender.
  • Cook potatoes (with or without salt) until fork-tender over medium heat. DON'T OVERCOOK, please, or they will fall apart.
  • Drain well. Combine with peppers, onion and parsley in large bowl.
  • Add blended dressing and toss gently. Add salt to taste.
  • Cover and chill.

SPICY POTATO SALAD



Spicy Potato Salad image

This is a great potluck or picnic dish. It's always gobbled up quickly. One of the best things is that it's easy to prepare.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8-10 servings.

Number Of Ingredients 13

6 large red potatoes (about 3 pounds), cubed
1/3 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon sugar
2-1/2 teaspoons chili powder
1-1/2 teaspoons hot pepper sauce
1 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup minced fresh cilantro
2 tablespoons chopped seeded jalapeno peppers

Steps:

  • Place potatoes in a large saucepan and cover with water; cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and place in a large bowl., In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, hot pepper sauce, salt, onion powder and cumin; shake well. Pour over potatoes and toss to coat. Cover and refrigerate for at least 1 hour. , Just before serving, stir in the corn, olives, cilantro and peppers.

Nutrition Facts :

SPICY KIMCHI POTATO SALAD



Spicy Kimchi Potato Salad image

A spicy take on the usual pink potato salad recipe (which is made with Russian dressing instead of straight mayonnaise), this unusual mix also includes sriracha and kimchi to liven things up.

Provided by Melissa Clark

Categories     dinner, lunch, salads and dressings, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 8

2/3 cup mayonnaise
3 tablespoons finely chopped scallion whites (slice and save greens for garnish)
2 tablespoons chopped kimchi
1 1/2 tablespoons ketchup
2 teaspoons lime juice, more to taste
1 1/2 teaspoons sriracha or other hot sauce
1/4 teaspoon kosher salt, more as needed
2 pounds small waxy white or yellow potatoes, roughly about the same size

Steps:

  • In a bowl, whisk together mayonnaise, scallion whites, kimchi, ketchup, lime juice, sriracha and salt.
  • Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
  • Transfer hot potatoes to a large bowl and toss with 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with remaining dressing. Adjust seasoning if necessary. Garnish with scallion greens and more lime juice to taste.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 235 milligrams, Sugar 2 grams

SLIGHTLY SPICY HORSERADISH POTATO SALAD



Slightly Spicy Horseradish Potato Salad image

Yummy potato salad with horseradish mustard and a combination of yellow and red potatoes.

Provided by Elizabeth

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 11

1 ½ pounds unpeeled red potatoes, diced
1 ½ pounds unpeeled yellow potatoes, diced
½ teaspoon minced garlic
kosher salt to taste
ground black pepper to taste
¾ cup mayonnaise
¼ cup horseradish mustard
⅛ cup dill pickle juice
3 jumbo boiled eggs, chopped
4 dill pickles, diced
1 large stalk celery, thinly sliced

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Boil until easily pierced with a fork, 7 to 10 minutes. Drain and run under cold water until potatoes stop steaming.
  • Mix potatoes, garlic, salt, and pepper together in a bowl. Add mayonnaise, mustard, and pickle juice; mix well. Add eggs, pickles, and celery. Mix well.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 22.9 g, Cholesterol 86 mg, Fat 10.9 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 442.5 mg, Sugar 2.8 g

SPICY DILL POTATO SALAD



Spicy Dill Potato Salad image

After a friend made this for our Labor Day BBQ, I begged him for his recipe. This is the most amazing potato salad you'll ever eat! Everyone at the party was raving about it and wanted the recipe and leftovers.

Provided by April

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 3h35m

Yield 12

Number Of Ingredients 13

3 pounds russet potatoes, peeled and cubed
4 eggs
2 red bell peppers
2 green bell peppers
1 red onion
2 cups reduced-fat mayonnaise
½ cup horseradish mustard
4 chipotle peppers in adobo sauce, chopped
¼ cup adobo sauce from chipotle peppers
8 sprigs fresh dill, chopped
1 clove garlic, minced, or to taste
1 pinch ground cumin, or to taste
salt and ground black pepper to taste

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Place the potatoes into a large bowl, and chill in the refrigerator until cold, about 1 hour.
  • While the potatoes are boiling, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Chop the eggs, and place into the bowl with the potatoes.
  • Preheat oven to 425 degrees F (220 degrees C). Cut the bell peppers in half, and remove the seeds, core, and stems. Place the bell peppers onto a baking sheet, cut sides down. Cut the onion in half, and place it onto the baking sheet, cut sides down.
  • Roast the peppers and onion in the preheated oven until the skin of the vegetables has charred in places, about 25 minutes. Remove any large pieces of burned skin, and chop the peppers and onions. Transfer into the bowl with the potatoes and eggs.
  • In a bowl, stir together the mayonnaise, horseradish mustard, chipotle peppers, adobo sauce, dill, garlic, cumin, and salt and pepper until thoroughly combined. Pour the dressing over the potato mixture, and lightly toss until the potatoes, eggs, and vegetables are thoroughly coated with dressing. Chill before serving.

Nutrition Facts : Calories 153.3 calories, Carbohydrate 25.8 g, Cholesterol 63 mg, Fat 3.9 g, Fiber 3.4 g, Protein 5.5 g, SaturatedFat 0.8 g, Sodium 190.4 mg, Sugar 2.9 g

SPICY BLACK BEAN POTATO SALAD



Spicy Black Bean Potato Salad image

Potato salad with a Texas flair - I get many requests to bring this to picnics. Nice blend of potatoes, black beans, green onions, bacon, and jalapenos. Sometimes I sprinkle dried crushed red hot peppers over top for color and taste.

Provided by TCSTEFFEY

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h40m

Yield 12

Number Of Ingredients 11

8 medium red potatoes
4 eggs
8 slices bacon
1 (15 ounce) can black beans, drained and rinsed
3 green onions, diced
3 fresh jalapeno peppers, diced
½ green bell pepper, diced
2 ½ cups mayonnaise
2 tablespoons brown mustard
1 teaspoon Cajun seasoning
salt and pepper to taste

Steps:

  • Place potatoes in a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, dice, and cool.
  • Place eggs in a pot with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover saucepan, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel and chop.
  • Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble and set aside.
  • In a large bowl, mix chopped eggs, 1/2 the bacon, black beans, green onions, jalapeno peppers, bell pepper, mayonnaise, mustard, and Cajun seasoning. Gently mix in diced, cooled potatoes. Season with salt and pepper, and sprinkle with remaining bacon. Cover, and refrigerate until ready to serve.

Nutrition Facts : Calories 503 calories, Carbohydrate 28.3 g, Cholesterol 86.1 mg, Fat 40.9 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 6.9 g, Sodium 502 mg, Sugar 2.2 g

SPICY CHIPOTLE POTATO SALAD



SPICY CHIPOTLE POTATO SALAD image

Yield 6-8

Number Of Ingredients 16

15 small red potatoes
5 eggs
1 or more links sausage
1 cup sour cream
1/2 cup plain Greek Yogurt
2 canned chipotle chiles minced
1 jalapeño seeded and minced
2 tbsp spicy mustard
1 tbsp olive oil
1 tbsp white vinegar
1 tbsp lemon juice
1 tsp salt
1 red onion, chopped
3 stalks celery, chopped
1 shallot minced
Chives or chopped green onions for garnish

Steps:

  • 1. Fill a large pot with salted water bring to boil Add potatoes and cook 15 mins or until tender Drain and cool Cut into unpeeled potatoes into 1 in cubes 2. Hard boil eggs Drain , peel and cool cut eggs into cubes 3. In a large sayte pan, cook and crumble the sausage until crispy on the edges, yet still tender. You should have about 1/2 cup Drain on paper towels 4. In a large mixing bowl, combine sour cream, yogurt, chipotles, jalapeño, mustard, olive oil, lemon juice, salt and pepper until fully incorporated Add the potatoes, eggs, sausage, chopped red onions, celery and shallots, then toss gently Garnish with chopped green onions or chives Cover and refrigerate until needed

Tips:

  • Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well and are less likely to fall apart when boiled.
  • Boil the potatoes until they are just tender: Overcooked potatoes will be mushy and not hold their shape.
  • Cool the potatoes completely before adding them to the salad: This will help to prevent the potato salad from becoming watery.
  • Use a light hand with the mayonnaise: Too much mayonnaise will make the potato salad heavy and greasy.
  • Add your favorite mix-ins: Some popular additions to potato salad include celery, diced hard-boiled eggs, crumbled bacon, and chopped fresh herbs.
  • Chill the potato salad for at least 30 minutes before serving: This will allow the flavors to meld and develop.

Conclusion:

Spicy potato salad is a delicious and versatile side dish that can be enjoyed at any time of year. With its creamy, tangy, and slightly spicy flavor, this salad is sure to be a hit at your next potluck or picnic. So next time you're looking for a new way to enjoy potatoes, give this spicy potato salad a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #low-protein     #healthy     #salads     #side-dishes     #potatoes     #vegetables     #american     #southwestern-united-states     #no-cook     #refrigerator     #vegan     #vegetarian     #dietary     #low-cholesterol     #low-saturated-fat     #low-calorie     #healthy-2     #low-in-something     #equipment     #technique

Related Topics