Recipe for Red Hot and Blue Potato Salad Made Easy

Welcome to a vibrant twist on a classic comfort food favorite! The Red Hot and Blue Potato Salad is an exciting fusion of smoky, spicy, and tangy flavors that will liven up any picnic, barbecue, or family dinner.

Combining the hearty texture of tender potatoes with a bold dressing inspired by the iconic Red Hot and Blue sauce, this salad delivers a unique and unforgettable taste experience. Whether you’re a seasoned potato salad fan or looking to try something new, this recipe promises to be a crowd-pleaser that’s both satisfying and full of character.

What makes this potato salad stand out is its perfect balance of heat and zest, complemented by fresh herbs and crunchy vegetables. It’s easy to prepare, versatile, and packs a punch that will keep you coming back for more.

So grab your apron and let’s dive into this sensational recipe that’s sure to become a staple in your culinary repertoire!

Why You’ll Love This Recipe

This Red Hot and Blue Potato Salad is more than just a side dish—it’s an experience. The combination of spicy, smoky, and tangy flavors creates a bold profile that elevates the humble potato to new heights.

Unlike traditional potato salads that rely heavily on mayo, this recipe incorporates a zesty dressing with hints of cayenne and smoked paprika, giving it a delightful kick.

It’s perfect for those who love a little heat without overpowering the other flavors. The blend of crunchy red onions, celery, and fresh parsley adds texture and freshness, making every bite interesting.

Plus, it’s a versatile dish you can tweak to suit your taste or occasion.

Ingredients

• 3 pounds red potatoes, washed and cut into 1-inch cubes
• 1 cup mayonnaise (preferably full-fat for creaminess)
• 2 tablespoons Red Hot sauce (such as Frank’s RedHot)
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 2 teaspoons Dijon mustard
• 2 stalks celery, finely diced
• 1 small red onion, finely chopped
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons apple cider vinegar
• Salt and freshly ground black pepper to taste
• Optional: 4 slices cooked bacon, crumbled

Equipment

• Large pot for boiling potatoes
• Colander
• Large mixing bowl
• Measuring cups and spoons
• Sharp knife and cutting board
• Mixing spoon or spatula
• Refrigerator-safe serving bowl or container

Instructions

1. Prepare the potatoes: Place the cubed red potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
2. Cook until tender: Boil the potatoes for about 12-15 minutes, or until you can easily pierce them with a fork. Be careful not to overcook to avoid mushy potatoes.
3. Drain and cool: Drain the potatoes in a colander and rinse under cold water to stop the cooking process. Set aside to cool completely.
4. Make the dressing: In a large mixing bowl, combine mayonnaise, Red Hot sauce, smoked paprika, cayenne pepper, Dijon mustard, and apple cider vinegar. Whisk together until smooth and well blended.
5. Add the veggies: To the dressing, add the finely diced celery, red onion, and chopped parsley. Stir to combine evenly.
6. Mix potatoes and dressing: Gently fold the cooled potatoes into the dressing mixture, being careful not to break the potatoes. Ensure all pieces are evenly coated.
7. Season to taste: Add salt and black pepper as needed. If you like extra heat, you can add a little more Red Hot sauce or cayenne pepper at this stage.
8. Chill: Cover the salad and refrigerate for at least 2 hours before serving. This allows the flavors to meld beautifully.
9. Optional bacon topping: Just before serving, sprinkle crumbled cooked bacon over the top for an added smoky crunch.

Tips & Variations

Tip: For the best texture, avoid overboiling your potatoes. They should be tender but still hold their shape to keep the salad from becoming mushy.

Variation: Swap out red potatoes for Yukon Gold for a creamier texture, or add chopped hard-boiled eggs for extra protein and richness.

Heat adjustment: If you prefer milder flavors, reduce the cayenne pepper or substitute the Red Hot sauce with a milder hot sauce or even smoked barbecue sauce for a different flavor profile.

Nutrition Facts

Serving Suggestions

This Red Hot and Blue Potato Salad pairs wonderfully with grilled meats like chicken, ribs, or burgers. Its spicy and smoky flavors complement the char and richness of barbecue perfectly.

For a lighter option, serve it alongside a crisp green salad or sliced avocado. It also makes a fantastic addition to picnic spreads and potlucks, where its bold flavors shine among more traditional sides.

Don’t forget to garnish with fresh herbs or a sprinkle of smoked paprika to add extra color and aroma just before serving.

Conclusion

The Red Hot and Blue Potato Salad is a dynamic and flavorful take on the classic potato salad that’s perfect for anyone looking to add a little excitement to their meals. Its combination of creamy potatoes, smoky spices, and tangy heat creates a dish that’s both comforting and adventurous.

This recipe is easy to prepare, adaptable to your preferred spice level, and sure to be a hit at any gathering.

Whether you’re planning a backyard barbecue, a family dinner, or a picnic, this salad brings a burst of bold flavor that will impress friends and family alike. Give it a try and discover your new favorite side dish!

For more delicious recipes, be sure to check out our Classic Deviled Eggs, Smoky Grilled Ribs, and Spicy BBQ Chicken recipes for complementary dishes that pair beautifully with this potato salad.

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