Best Spicy Potato Salad

This spicy potato salad is a tasty spin on a summer classic. There are a few ingredients that really kick up the flavor: jalapeno, chili powder, and cumin. Potato salad to me a comfort food and very filling. It’s an awesome side dish to take with you to a picnic or family gathering, just remember to be safe and wear a mask. There is still a pandemic out there.  

While helping a friend season some taco meat, she told me she doesn’t cook with cumin, and I was very surprised. Growing up cuminos are added into Mexican rice, beans, taco meat, pretty much all the staple foods. If you’re not familiar with it you should definitely try it out. While you’re at it you should also go and try out American and Indian versions of cumin and chili powder. Indian branded spices are a whole other level of spicy so go easy on them until you know how much heat you can handle.  

Though I’m one of those people who usually only likes my mother and my tia’s potato salad, this potato salad is definitely up there. My mom and aunt tend to add hard boiled eggs to theirs; this recipe doesn’t call for them but would increase the amount of protein and cost of the recipe. This potato salad has softness from the boiled potatoes and lots of crunch from the fresh vegetables.

 At first I thought, “spicy potato salad isn’t really a salad,” but then again it does have vegetables and a dressing essence, so it gets to be included in our salad series. Potato salad is very filling and most of the ingredients are things you probably already have around the house.

Tips for making the best spicy potato salad

• Boil the potatoes with the skins in a pot of boiling water with a GENEROUS amount of salt added to the water. As a result, the salt will be able to penetrate through the entire potato by the time it’s done cooking. Plus, once the potatoes are finished most of the salt will be dumped out with the water flavoring it with just the right amount, so you shouldn’t worry about getting too much in there.
• Make the potato salad ahead of time, so the ingredients have a chance to blend the various flavor’s together. I usually make this salad the day before, to give it plenty of time to meld.
• Switch up the type of potatoes you use:
  • Yellow Finn, Yukon Gold, and red potatoes tend to hold their shape pretty good, and stay firm after cooking, making for a nice firm texture in your salad.
  • Russet or Idaho potatoes can have a bit more starchier texture, and can easily crumble or break down during the potato salad making process. I like to leave the skin on, which helps to keep the potatoes together during cooking. These also help to soak up the dressing, leading to a creamier salad.

• Try adding raw celery to give it a bit more of a crunch.
• Switch up the type of mustard you use, Dijon, spicy, or regular will all drastically change the finished salad.
• Don’t like it as spicy? Don’t add the jalapeno, and reduce the amount of chili and cumin powder by half.

At 57 cents a serving or less it is a very cost effective side dish that feeds many. Potato salad is also very easy to personalize. If you don’t like some of the vegetables, you can swap them out for other crisp veggies to maintain the classic texture.  

Cost Analysis – $ 5.65 ($ 0.57 / serving)

Best Spicy Potato Salad

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A spicy take on the traditional mustard based potato salad.  Includes jalapeno’s, spicy mustard, and chili powder to give it just the kick you are looking for.  Fairly easy to make, with the most time consuming part being boiling the potatoes.

• Author: Joel
• Prep Time: 10 min.
• Cook Time: 15 min.
• Total Time: 60 min.
• Yield: 10 servings 1x
• Category: comfort foods
• Cuisine: american

Ingredients

Scale 1x2x3x

• 3 large baking potatoes cut in 1/4 inch chunks (feel free to mix it up with red potatoes) – leave the skin on it
• 1 medium red onion (diced)
• 1 jalapeno (with seeds removed and diced)
• 1 medium sized pickle (diced – about 1 cup)
• 1 cup grape tomatoes cut in half (about 1 cup)
• 1 c. mayo (or miracle whip for a lighter salad)
• 1/4 c. spicy mustard
• Salt and pepper to taste
• 1 tbs chili powder
• 1 tbs garlic powder
• 1 tbs cumin

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Instructions

1. Boil the potatoes in a large pot of water for 15 minutes, with enough water to cover the potatoes.  (tip: once the water starts to boil, add the potatoes, and a generous amount of salt)
2. Remove potatoes and drain – set aside to cool
3. Once the potatoes have cooled to room temperature, add in the remaining ingredients in a large bowl.  Mix well.
4. Add salt and pepper to taste.
5. For best results make this recipe ahead of time, so the ingredients have time to mingle and absorb all the delicious flavors.  Enjoy!

Notes

I generally make this recipe the day before, or at the very least will make it the morning of, if serving for dinner.

Keywords: potato salad, spicy potato salad, mustard salad

Looking for a fresh take on salads? Try some of these!

• Grilled Salmon and Lemon Dill Salad
• Grilled Watermelon and Honey Lime Salad
• Simple Summer Salad
• Easy Mediterranean Salad

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