Traditional potato salad gets a spicy kick in this recipe. First brought to America by European immigrants, the earliest written recipes for potato salad date to the mid-19th century. German settlers inspired versions using vinegar and mustard as they enjoyed sour and spicy flavors in their food. Using mayonnaise in potato salads became popular in the 1920s and 1930s, after bottled mayonnaise became available through brands like Hellman’s and Miracle Whip. The essential ingredients of celery and mayonnaise have appeared in potato salads for over a century. Whichever way you like it, potato salad is now a classic American dish.
Recipe Servings: 5
Prep Time
25 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
20 minutes
Total Time
8 hours 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 6 medium red potatoes, peeled and cubed
- Water, as needed for cooking
- 2 celery stalks, chopped
- 2 large hard-boiled eggs, chopped
- ¼ cup chopped onion
- 2 small jalapeño peppers, deseeded and chopped
- ¼ cup mayonnaise
- 3 Tbsp spicy brown mustard
- 3 tsp hot pepper sauce
- ¼ tsp ground cumin
- ¼ tsp ground black pepper
Directions
- Place potatoes in large pot and cover with water, bringing to a boil.
- Reduce heat, cover and cook 10–15 minutes or until fork-tender.
- Drain and cool to room temperature.
- In large bowl combine potatoes, celery, eggs, onion and jalapeños.
- In small bowl combine mayonnaise, mustard, hot pepper sauce, cumin, and pepper.
- Pour mayonnaise mixture over potato mixture and toss gently to coat.
- Cover and refrigerate overnight before serving.
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