“Kicked Up Creamy Potato Salad”

Potato Salad…It’s not Spring or Summertime without it. Looking to add a special touch to an old favorite? Try my Kicked Up Creamy Potato Salad on for size. If you’re a fan of spicy foods, you’ve come to the right place. All the prized ingredients and one new addition to light up your dinner table any weeknight or celebration. Easy and quick to prepare and worthy of any gathering.

Kicked Up, You Ask?

Kicked up, you ask? Wondering how? Add a spicy Serrano Chile pepper to the mix. This is my go-to pepper when wanting to spice things up a bit…heighten the flavor.

Serrano chiles are hotter than a jalapeno unless your jalapeno is red then look out. Serranos are small but mighty little devils. Used in salsas, most notably yet a very versatile pepper. Minced finely or coarsely chopped, with or without seeds makes no difference except the level of heat.

Removing the seeds and membrane will reduce heat factor dramatically. The decision is yours and I recommend using gloves to protect from touching your face and burning. Touch your face once and you’ll never let it happen again.

Click here to read more about Serrano peppers. Despite the fact jalapeno peppers are the most popular pepper both eaten and grown in gardens all over the world, let’s not forget about these little guys. You might want to grow some in your garden this year.

How to make Kicked Up Creamy Potato Salad

Making this Kicked Up Creamy Potato Salad is as easy as any other traditional recipe. Start by cooking the diced potatoes in salted water until fork tender. Drain and place hot potatoes in a large mixing bowl.

For the creamiest results, immediately mix potatoes with celery, green onions, serrano pepper with or without seeds, and 1/2 cup mayonnaise. Stir to combine and refrigerate for 15 minutes.

Remove from refrigerator and mix in remaining mayonnaise to taste and remaining ingredients. Season with salt and black pepper to taste. Chill potato salad for at least 1 hour before serving. Garnish as desired with more paprika, chopped parsley, or chives. Ready, Set, Serve!

Kicked Up Creamy Potato Salad

You may be asking what to serve with this spectacular potato salad. Well, the list is endless but let me help you out. When I first made this potato salad, I made my Tamarind Glazed Pork Belly which is on the spicy side because of the glaze used to finish the dish. That’s a recipe for another time. Spicy and sweet heat just plain go together.

Making pulled pork or pulled chicken? Wow, what a great pairing. A piled-high, homemade deli sandwich pairs well, too.

What about serving potato salad with BBQ ribs, chicken or brisket? Glorious lord, just glorious. Don’t forget about hot dogs, juicy burgers, or sausages. I think you get my meaning. It would seem anything goes with my Kicked Up Creamy Potato Salad.

Kicked Up Creamy Potato Salad

You’re going to fall in love with this Kicked Up Creamy Potato Salad, of that I have no doubt. Soft potatoes, creamy mayonnaise, crunchy celery, green onions, plus the serrano. Yellow mustard, rice wine vinegar and sweet pickle relish add tartness and sweetness. Add in more sugar if you’d like and paprika for color. Like lots of chopped egg in potato salad? Me too!

Put this recipe on repeat and play with the ingredients to get the right amount of heat to your liking. It’s delicious and it gets better and better with each bite, I promise. Checkout some other potato salad recipes like Classic Southern Mustard Potato Salad, Fresh Dill Potato Salad, and Savory Green Onion Potato Salad.

I never get tired of potato salad in any form and you won’t either because this recipe is the bomb, my people. If you make this recipe, #chowdownlowdown or leave a comment below.

Kicked Up Creamy Potato Salad

Kicked Up Creamy Potato Salad

6 cups (5 medium) potatoes, cut into ½ cubes

1 rib celery, small diced

3 green onions, thinly sliced

1 Serrano chile pepper, minced (remove seeds to reduce heat, if desired)

¾ cup mayonnaise, divided

3 to 4 hard-boiled eggs, chopped

2 T. yellow mustard

2 T. sweet pickle relish

2 T. rice wine vinegar

1¾ t. granulated sugar, optional

¼ t. paprika, plus more for garnish

Fine sea salt and fresh ground black pepper, to taste

Place cubed potatoes in a 3-quart saucepan filled with water and 1 t. kosher salt.

Bring to boil and cook for 8 – 10 minutes or until fork tender. Drain and put potatoes in a large mixing bowl.

Immediately add in celery, green onions, serrano chile, and ½ cup mayonnaise and stir until combined. Refrigerate salad for 15 minutes.

Remove potato salad from refrigerator and mix in remaining mayonnaise as needed, eggs, mustard, pickle relish, rice wine vinegar, sugar, and ¼ t. paprika.

Season with salt and pepper to taste. Sprinkle top with paprika for garnish before serving.

Makes 6 servings.