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Spicy Potato Salad

December 13, 2009

I can’t have standard potato salad. It’s laden with mayonnaise, which is made with eggs. I found this delicious looking recipe at and decided to give it a try.

While shopping for this recipe I learned is that Gray Poupon mustard has sugar in it! The generic on the shelf next to it did not. I passed on the Gray Poupon and grabbed the generic.

Next, since the recipe states that you are quartering the potatoes, I decided they probably mean for you to get the new red potatoes, rather than Idaho bakers.

Finally,  it was home to make this easy recipe. Here it is as it appears at

Spicy Potato Salad

2 1/2 pounds potatoes, quartered
1 tablespoon sweet paprika
1 tablespoon chili powder
1 tablespoon spicy grill seasoning
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1 onion chopped
3 celery stalks, chopped

Place potatoes in pot and cover with water. Bring to a boil and then salt. Cook 12-15 minutes or until tender. While potatoes cook, combine other ingredients in a large bowl. Drain potatoes and mix with dressing while the potatoes are still warm. Serve warm or chilled.

My notes:

If it’s not spicy enough for you, add in some cayenne pepper flakes.

Get the new red potatoes. I’m sure it’s just an oversight that they didn’t specify that in the original recipe.

This is yummy. It sits proudly next to a steak or a burger. Good eating cold late at night, too!

One Comment leave one →
  1. January 8, 2010 11:08 pm

    Happy to come to your site..full of good stuff.

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