Ingredients:
8 Cups Of Cubed Skinless Potatoes
6 Hard Boiled Eggs
1 1/2 Cups Of Tabasco Spicy Mayonnaise
1 Tablespoon Of Habanero Mustard From Hell
1/2 Teaspoon Of Kosher Salt
1/2 Teaspoon Of Coarse Ground Black Pepper
1 Teaspoon Of Extra Virgin Olive Oil
1/4 Cup Of Sliced Black Olives
1/8 Cup Of Pickle Relish
1 Small Diced Vidalia Onion
Information:
Serving Size 8
259 Calories Per Serving
9 Grams Of Fat
Preparation Instructions:
Samantha from Dover Delaware sent me this spicy egg potato salad recipe to publish, and it was excellent when I tried it. For step one, first you will want to peel and cube your potatoes. Next you will want to boil your potato cubes with a pinch of salt for ten minutes, or until they are tender. Drain the cooked potatoes, and place them into a large salad bowl. Next boil your eggs for roughly ten minutes, remove the shells, diced them up, and then stir them in with the potatoes. Moving along, next mix the diced Vidalia onion and sliced black olives in with the potatoes and eggs. Next take out a small mixing bowl, and whisk together the spicy mayonnaise, Habanero mustard, kosher salt, coarse ground black pepper, extra virgin olive oil, and pickle relish. Once your salad dressing is smooth and even, stir it into the salad until it's well disbursed. Finally you will want to place a lid on the salad bowl, and then toss it into the refrigerator to chill for roughly an hour or two, as this will really bring out all of the spicy flavors. Cheers, and thanks for reading this recipe.
