Description

Juneteenth Spicy Potato Salad is a vibrant and flavorful twist on a classic favorite, perfect for summer gatherings and celebrations. Creamy Yukon Gold potatoes are combined with zesty spices, crisp vegetables, and a hint of heat, making this dish not only visually appealing but also a crowd-pleaser. Celebrate heritage and flavor with every bite of this unforgettable potato salad.

Ingredients

Scale

3 lbs Yukon Gold or red potatoes
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 cup chopped celery
1/2 red onion, finely diced
1/2 cup pimento peppers (jarred)
Pinch cayenne pepper (adjust to taste)
1 tsp smoked paprika
Salt and pepper to taste

Instructions

Peel (optional) and cube the potatoes into bite-sized pieces. Cook in salted boiling water for 15-20 minutes until fork-tender. Drain and let cool.
In a bowl, mix mayonnaise, Dijon mustard, cayenne pepper, smoked paprika, salt, and pepper until smooth.
Once potatoes are warm (not hot), fold them into the dressing with celery, red onion, and pimento peppers until evenly coated.
Cover and refrigerate for at least an hour to allow flavors to meld.
Adjust seasoning if needed before serving on a platter.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup (200g)
Calories: 280
Sugar: 3g
Sodium: 360mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 4g
Cholesterol: 10mg

Keywords: Swap Yukon Gold for sweet potatoes for a unique flavor profile. Add diced jalapeños for extra heat or fresh herbs like cilantro for brightness. Store leftovers in an airtight container in the fridge for up to three days; best enjoyed cold.