Spicy Potato Salad -- A Delicious Recipe

This is probably THE secret 'killer' ingredient in my spicy potato salad. I generally use the HOT rather than MEDIUM strength -- again, it is a preference! This is the ingredient that gives my spicy potato salad the nice 'pinkish' color.

I opt for the Publix generic brand as I couldn't pick from all the other killer brands of salsa.

If you've got a favorite salsa, then this would be the recipe to use it!

This particular horseradish sauce is another of the 'secret' ingredients that keeps my friends guessing as to its identity.

I can't tell you how many times I've been asked, "What is THAT I'm tasting in your potato salad?"

P.S. Depending upon the group that will be eating my spicy potato salad, I might actually increase the amount of this ingredient!

These black olives are a product of California.

To me, it is a preference whether or not the chef opts to add black olives to food dishes.

I personally use black olives in most dishes that benefit from this savory and distinctive taste.

These green pimiento olives add a nice 'bite' to my spicy potato salad along with color.

They are a product of Spain -- giving your American potato salad a international, European flair!

The Vidalia onion is my #1 choice of onions over all other onions.

When that product of Georgia is not available, I've both onions from Chile, Costa Rica or Peru, I think.

If I can't get any of those particular onions, I'll opt for a Spanish onion.

Directions:
Eggs: Boil the eggs for 10-15 minutes. Remove from heat and let cool. Chop into small pieces.

Onion: Chop into small pieces.

Green Olives and Black Olives: Drain off the liquid.

In a large mixing bowl, add the deli potato salad, chopped eggs, chopped onion, salsa, green olives, black olives, creamy horeseradish sauce, cayenne pepper, and garlic salt. Blend all ingredients well.

Add salt and pepper to taste and additional cayenne pepper, if needed.

Transfer to serving dish: I like to use a large acrylic bowl or glass dish that will show off the pretty colors of the spicy potato salad.

Sprinkle lightly with paprika. Refrigerate. It is best served chilled.

My spicy potato recipe yields just over 72 oz. which is enough for at least 15 servings! That's about $1.00 per serving.

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