Deviled Potato Salad

So I had my sudden craving attack for Sloppy Joes the other night, and made a beeline to my kitchen and pantry to make sure I had everything I needed for the sandwiches. I was so excited when I realized that I had everything I needed already I did the happy foodie dance. Which is kind of my version of an end zone dance, and I have been known to do it in public. Restaurants, grocery stores, produce markets. Ya it is bad, and I am pretty sure a few people that have been subjected to it are now in need of therapy. At least that is what my kids have led me to believe.

Then it hits me, what in the heck am I going to make for a side? We have been grilling just about everything that comes into the house this past couple of months. Seriously I think the dog is terrified to even go near the grill for fear we might get some new "ideas"! We have had potatoes, corn, asparagus, squash, eggplant, get it. So I wanted something different. I almost went for a salad, but since I was reliving my childhood comfort food salad really wasn't going to fit the bill. I wanted something that would fit right into that comfort foodie pocket. Light bulb......BING!!!

My Mom used to make a fabulous, at least in my 10 year old palates opinion, deviled egg potato salad. It had all of the usual suspects in it. Mayo, mustard, pickle relish, etc.. topped with a little sprinkle of paprika. I decided I wanted to "adult" it up and add some spice to make it really earn the name "deviled". 

I was so excited when we sat down to eat this meal. It was comforting and brought back so many childhood memories. I think my Mom would have liked the twist I added to her potato salad too!

You know we love it hot hot hot. Now don't let that scare you off though. I was able to bring the spice without making your neck sweat. If you don't want to use the pickled jalapenos you can omit them, but I reallllllly hope you will give them a try!!

Deviled Potato Salad

2 lb Yukon gold potatoes, peeled and diced
1/4 onion
1/2 cup light mayonnaise
3 tablespoons spicy mustard (I used a jalapeno mustard)
1 teaspoon sweet Hungarian paprika
1 teaspoon hot sauce (I used Franks Red Hot)
1 tablespoon pickled jalapenos (optional)
Kosher salt 
Fresh cracked pepper
2 green onions, chopped (for garnish)

Boil potatoes in water seasoned with salt until they are tender, about 10 minutes. Drain cooked potatoes well and spread potatoes out on to a cookie sheet to cool them.

In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika, hot sauce, and pickled jalapenos to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings.

Top with chopped scallions



  1. In the write up you mentioned pickle relish as one of the ingredients, yet there was none in the listed recipe?

    1. It calls for a tablespoon of pickled jalapenos as an optional ingredient. If you would prefer, you could add pickle relish in place of the jalapenos.