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Spicy Potato Salad
Spicy Potato Salad
This easy recipe features tender baby potatoes tossed in a creamy Parmesan dressing with horseradish, Aleppo pepper, and lemon for a bold, zesty twist. Ready in 30 minutes.
Yield: 4 Servings |
Prep: 30 minutes |
Total Time: 30 minutes
Ingredients
- 2 pounds baby potatoes, quartered
- 2 tablespoons salt for water
- 2 tablespoons olive oil
- 1 teaspoon ground horseradish
- 1 cup mayonnaise
- ¼ cup Parmesan cheese, plus 2 tablespoons, grated
- ½ lemon, juiced
- 1 teaspoon Morton & Bassett Aleppo Pepper
- 2 teaspoons Morton & Bassett Spicy Everything Sprinkle
- 1 teaspoon Morton & Bassett Whole Black Peppercorns with Grinder
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- 2 green onions, chopped
- 1 teaspoon flakey salt for finishing
Preparation
- In a large pot, add potatoes and enough water to cover them. Salt the water and bring to a boil. Turn down heat to medium-low and cover, let simmer until potatoes are tender, about 10-13 minutes. Strain.
- While the potatoes boil, make the dressing. Add olive oil, horseradish, mayonnaise, ¼ cup Parmesan cheese, lemon juice, M&B Aleppo Pepper, M&B Spicy Everything Sprinkle, Dijon mustard, and Worcestershire sauce. Mix thoroughly to combine.
- Add potatoes into a large bowl and let cool. Once cooled, drizzle with dressing and coat all the potatoes. Serve on a platter. Garnish with Parmesan cheese, green onion, freshly ground M&B Whole Black Peppercorns, and flakey salt. Enjoy!