Bar-B-Que is one of my favorite types of food; in fact, I believe it should be its own food group, but I think that about bacon, too. This means I have eaten my fair share of potato salad over my lifetime, from tons of it in my home state of Texas, across the South, Kansas City, Colorado, and even Germany. Most recipes include Russet Potatoes, mayo, mustard, hard-boiled eggs, pickle relish, and seasoning. This recipe does have mayo and seasoning, but that is where the similarities end.

This is a recipe for traditional potato salad’s spicey and bold cousin. The jalapeno sauce kicks this version up a notch or two. I have people who do not eat traditional potato salad but love this version. You can control the heat based on the ingredients you add or omit. Best of all, this dish is even better on the second day, so making it ahead takes one thing off your plate on the day of your get-together.

This recipe is quick to make, requires limited ingredients, and will be a favorite of your family and friends.

Ingredients:

1.5 pounds of potatoes: I leave the skin on my potatoes. (I used petite red potatoes, but you can use red or Russet potatoes)

2 cups of diced bell peppers (I like to use various colors.)

¾ cup diced red onion (The flavors of red onions work better in this recipe than white onions.)

1 cup Mayonnaise (I only purchase Duke’s)

¼ cup Guy Fieri’s Poppin Jalapeno Sauce (This sauce is salty, so proceed with caution. You can use other jalapeno sauces, but you will need to adjust your seasonings.)

1-2 Tablespoons House Seasoning (2 ½ teaspoons Salt, 1 ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder) See step 4 regarding adding the seasonings.

Diced pickled or fresh jalapenos-optional

Instructions:

1. Place the clean potatoes in a pot and cover them with cold water at least 1 inch above them. Bring to a boil and cook until a fork pierces almost through them. Drain and set aside to cool.
2. Mix the spices together to create the house seasoning.
3. While the potatoes boil, chop your peppers and onions and mix your dressing.
4. Combine the mayonnaise and jalapeno sauce and mix well. Add one teaspoon of house seasoning and taste. If it tastes too salty, do not add the other tablespoon. Instead, add ½ teaspoon pepper, garlic powder, and onion powder. Mix well. As always, adjust the seasoning to meet your taste buds.
5. Cut the potatoes and place them in a large mixing bowl. Add the diced peppers and onions and mix well. Optional: Add the jalapenos. Add half of the dressing and mix well, then add the rest of the dressing.
6. Chill for at least 5 hours. This recipe lasts for at least 3 days.