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Creamy Spicy Potato Salad

A bold twist on the classic side dish, featuring tender Yukon Gold potatoes, crunchy red onions, and a creamy dressing with a kick of red pepper flakes.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 lbs Yukon Gold potatoes scrubbed and cubed
  • 0.5 small red onion thinly sliced
  • 2 tbsp fresh chives chopped
Dressing
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1-2 tsp red chili flakes to taste
  • 0.5 tsp garlic powder
  • 1 pinch salt and pepper to taste

Equipment

  • Large pot
  • Colander
  • Mixing bowls
  • Rubber spatula
  • Whisk

Method
 

  1. Place cubed potatoes in a pot, cover with cold salted water, and bring to a boil.
  2. Simmer for 10-15 minutes until tender. Drain and let steam dry for 5 minutes.
  3. In a small bowl, whisk together mayonnaise, sour cream, mustard, vinegar, chili flakes, and spices.
  4. Combine slightly cooled potatoes, red onion slices, and dressing in a large bowl.
  5. Gently fold until potatoes are evenly coated. Refrigerate for at least 1 hour before serving.
  6. Garnish with fresh chives and extra chili flakes before serving.

Notes

Soak the sliced red onions in ice water for 10 minutes before adding to reduce their bite. Store in the fridge for up to 3 days.