Spicy Garden Potato Salad Recipe

Spicy Garden Potato Salad Recipe

Spicy Garden Potato Salad Recipe

Course: PotatoDifficulty: Easy


Prep time


Calories per serving


Using carrots, celery, dill…and not to mention cayenne & paprika, this spicy-garden take on potato salad will soon become a picnic favorite!
Good old-fashioned potato salad has always been one of the most popular side dishes around.

Whether it comes German-style or with a southern-style mustard base loaded with plenty of eggs, potato salad is undeniably a common Sunday staple and a scrumptious summertime holiday favorite. However, there is no reason to wait for Sunday, Memorial Day weekend, a 4th of July barbecue or Labor Day to feast on this hearty fare. Since potatoes are available year-round, potato salad can be served at any time to compliment any menu.
While most recipes call for the addition of sweet relish pickles, the spicy garden potato salad does not require pickles unless you want them. In that case, use sparingly so that it won’t be overpowering. This particular potato salad recipe’s potent flavor will come from the celery. The beta-carotene and vitamin A enriched carrot will give it an added crunch. Using red russet potatoes, which is a nutritious source of Vitamin C and potassium, is key for many reasons in this recipe. Unlike the white potato, which is traditionally used for baking, the russet potato’s taste and texture separates it from all other types of potatoes.
Potato salad pairs well with any type of meat and other vegetables or side dishes. The next time you host a dinner, cookout or offer to bring a covered dish to a party, why not try making a spicy garden potato salad and treat your guests to a potato salad with a twist.
For a more appetizing or festive appeal, garnish your spicy garden potato salad with a few sprigs of parsley and sprinkle generously with paprika.


  • 900 g (2 pounds) of russet potatoes

  • 1 cup of mayonnaise

  • 2 tablespoons of yellow mustard

  • ½ cup of diced celery

  • ½ cup of shredded or carrot slivers

  • One teaspoon of salt

  • One tablespoon of celery salt

  • One and ½ teaspoons of dill weed

  • Two teaspoons of paprika

  • Two teaspoons of cayenne pepper seasoning

  • Six eggs

  • Red and green bell pepper

  • One teaspoon of pickle relish (optional)


  • In a medium-sized pot, bring six medium or large size eggs to a boil (soft or hard).
  • In a large pot, add peeled and cube-cut potatoes to the boiling water. Cook until tender yet firm (approximately 15 to 20 minutes). Drain potatoes and allow to cool.
  • Chop one-half of a red bell pepper and one-half of a green bell pepper.
  • In a large bowl, combine the potatoes, celery, red and green bell pepper mix, carrots, mayonnaise, mustard, eggs (yolk only), dill weed, paprika, salt, celery salt and cayenne pepper (adjust amount of seasoning to taste).
  • Mix well together, chill and serve. Keep in mind that this potato salad also tastes delicious while still slightly warm. The red pepper seasoning gives this salad a Cajun kick reminiscent of Louisiana’s flare for spicy cuisine.

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