Red Hot Blue Potato Salads: A Spicy Twist on a Classic Favorite

Red Hot & Blue Potato Salad combines the classic comfort of potato salad with a bold, zesty kick. The creamy dressing is elevated with a touch of heat from hot sauce, giving this dish an exciting flavor profile.

It’s perfect for summer barbecues, picnics, or any occasion where you want to serve something familiar yet different.

How to Make Red Hot & Blue Potato Salad?

This recipe features tender red potatoes, a creamy dressing with a kick of heat, and the addition of blue cheese for a bold, savory finish. It’s quick to prepare, and the combination of flavors will make this potato salad a crowd-pleaser.

Ingredients

For the Salad:

• 2 lbs red potatoes, cut into bite-sized chunks

• 1/2 cup celery, finely chopped

• 1/4 cup red onion, finely diced

• 1/2 cup boiled eggs, chopped (optional)

• 1/4 cup fresh parsley, chopped (optional, for garnish)

For the Dressing:

• 1 cup mayonnaise

• 2 tablespoons sour cream

• 2 tablespoons hot sauce (adjust to your spice preference)

• 1 tablespoon Dijon mustard

• 1 teaspoon white vinegar

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper to taste

• 1/2 cup crumbled blue cheese (optional)

Preparation Time

Prep Time: 15 minutes

Cook Time: 20 minutes (for boiling the potatoes)

Total Time: Approximately 35 minutes

Step-by-Step Instructions

1: Boil the Potatoes

• In a large pot, bring water to a boil and add the red potatoes. Cook until tender, about 15-20 minutes. Check with a fork to ensure they are soft but still firm enough to hold their shape.

• Drain and set aside to cool.

2: Prepare the Dressing

• In a bowl, whisk together the mayonnaise, sour cream, hot sauce, Dijon mustard, vinegar, garlic powder, and onion powder until smooth.

• Season with salt and pepper to taste.

• If using, stir in the crumbled blue cheese for a creamy, tangy element.

3: Assemble the Salad

• Once the potatoes are cooled to room temperature, transfer them to a large mixing bowl.

• Add the celery, red onion, and chopped boiled eggs (if using). Toss to combine.

• Pour the dressing over the salad ingredients and mix until everything is well coated.

4: Garnish and Chill

• Garnish with freshly chopped parsley if desired.

• Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.

Serving Suggestions

Reheating Instructions:

• This potato salad is best served chilled and doesn’t require reheating.

Pairing Ideas:

• Serve as a side dish with grilled meats, burgers, or BBQ chicken.

• Pair with a crisp, refreshing salad or coleslaw to balance the spiciness.

• Add some crispy bacon bits or shredded cheddar for extra flavor.

Portion Guide

• 1 person: About 1/2 to 1 cup of salad.

• 6 people: Approximately 1 large bowl (about 4 cups of potato salad).

Allergy Guide

Dairy-Free:

• Omit the blue cheese and use a dairy-free mayonnaise and sour cream alternative.

Gluten-Free:

• This recipe is naturally gluten-free.

Red Hot & Blue Potato Salad is a bold and flavorful dish that will stand out at any gathering. With the combination of creamy dressing, a hint of spice, and tangy blue cheese, this recipe is sure to become a new favorite for those who enjoy a little heat in their meals!