Zippy Potato Salad
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Most potato salads have good, but neutral flavors. This one has zippy flavors that will oomph-up almost every meal!
Servings:
Calories: 287kcal
Ingredients
- 2 pounds potatoes (peeled and cut into bite-sized pieces. See note below)
- 1 cup mayonnaise (120g)
- 2 limes (juice only)
- 1 tablespoon mustard (brown, Dijon, or your favorite)
- ¼ teaspoon Tabasco
- 1 tomato (seeded and chopped into small pieces )
- 2 tablespoons chives (finely sliced)
- ¼ teaspoon sweet paprika
- salt
- pepper
Instructions
- Cut the potatoes into bite-sized pieces. Put them in a small stockpot, and cover them with cold water. Cover the pot, and bring the water to a boil. Reduce the heat to medium, and simmer for 8-12 minutes, or until the potatoes are cooked through, but not mushy. Drain the potatoes, and spread them onto a baking sheet (with sides), and cool them to room temperature, approximately 15 minutes
- While the potatoes are cooling, in a bowl, whisk together the mayonnaise, lime juice, mustard and Tabasco. Sprinkle with salt and pepper. Add more Tabasco if you’d like it a bit zippier. Set this aside
- In a large bowl, gently combine the tomatoes with the potatoes, then gently mix in the mayonnaise mixture, then the chives and paprika
- Check the flavor for salt, pepper, or more zip from the Tabasco
Notes
NOTES:
- You can use any kind of potato you’d like, including Yukon Gold, russet, or red. These look great peeled, but you can skip peeling them if you’d like
- Instead of chives, you can also use scallions, cilantro or red onion
Nutrition Facts
Zippy Potato Salad
Serving Size
8 g
Amount per Serving
Calories
287
% Daily Value*
Fat
21
g
32
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
13
g
Monounsaturated Fat
5
g
Cholesterol
12
mg
4
%
Sodium
210
mg
9
%
Potassium
543
mg
16
%
Carbohydrates
22
g
7
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
3
g
6
%
Vitamin A
222
IU
4
%
Vitamin C
30
mg
36
%
Calcium
25
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.