There’s many takes on the classic potato salad, so of course I had to customize it to my liking after many years of whipping this up for my family.
One day after making and jarring up a bunch of hot pepper relish from the garden, it dawned on me that this would be an awesome swap for the pickle relish that’s traditionally used in potato salad.
BOOM! It was amazing!
I love spicy foods, and I love using what I have an abundance of, so this worked out perfectly.
This potato salad with hot pepper relish is cold and creamy, with a nice kick. The spice on this is not so hot that you can’t eat it as the mayo neutralizes most of the heat, leaving you with an amazing flavor, and just a little kick.
If you don’t care for spice, just swap the hot relish for a sweet relish.
Prepare ahead though, as this needs to chill for at least 4 hours before serving. I would recommend to make ahead, like the night before you plan to serve. It will be perfectly cold, while letting you focus on the rest of your meal.
I love this recipe because it is so versatile. As long as you keep the main basic “sauce” recipe, you can add anything you like. For example, you may want to add bacon, chives, or even cheese.
As far as the actual potatoes go, I’ve only used russet and golden potatoes for this. I’m sure any potato would work fine, just make sure to peel them first.
This potato salad with hot pepper relish can be served as a side dish to things like pulled pork, cheese burgers, or even along side a basic sandwich.
Now let’s dive into the details to get this recipe on your table…
Ingredients
- Potatoes
- Mayonnaise
- Vinegar (white or apple cider)
- Mustard
- Hard Boiled Eggs
- Celery
- Sweet Onion
- Hot Pepper Relish
- Celery Seed
- Salt
- Pepper
Instructions
- Start by boiling your potatoes and eggs in separate pots.
- Chop the celery and onion thinly.
- Peel and chop hard boiled eggs when finished.
- In a large bowl, put in your mayo, mustard, vinegar, eggs, veggies, and hot pepper relish.
- Add salt, pepper, and celery seed.
- Whisk together until smooth and creamy.
- Now strain the water from your potatoes and gently stir that into your mix.
- Cover bowl with aluminum foil, plastic wrap, or transfer to an air tight container.
- Let it sit in the refrigerator for at least 4 hours, and up to over night.
And that is my spicy take on this American classic. If you have made it, and enjoyed it, please feel free to leave a comment below! From my kitchen to yours, have a blessed day!
Potato Salad With Hot Pepper Relish
Description
Ingredients
Instructions
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Bring 2 pots of water to a boil on the stove top. Peel and chop your potatoes.
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Once water is at a boil, add potatoes to one pot and eggs to the other. Cook potatoes for about 20-30 minutes, or until tender. I prefer to cook my eggs for about 15 minutes. Once potatoes are done, drain and set aside.
You can cook eggs to your preference. 15 minutes at rapid boil, will give you and egg cooked all the way through
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Meanwhile, chop onion and celery. Place in a large mixing bowl.
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In that same bowl, place mayonnaise, mustard, vinegar, hot pepper relish, salt, pepper, and celery seed. Whisk until smooth and creamy.
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Once eggs are cool enough to handle, peel and chop. Mix in with other ingredients.
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After you have drained the potatoes, transfer them in the bowl with the other ingredients. Carefully stir until all ingredients are incorporated.
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Transfer to a container with a lid, or simply cover with aluminum foil or plastic wrap. Place in the refrigerator for a minimum of 4 hours, or up to over night.
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Serve and enjoy!
