Name: How to Make Spicy Potato Salad | Hilah Cooking
Uploaded: 2026-01-02T10:24:57.000Z
Duration: 5 min 13 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

And today on Hilah Cooking, I've got a new variation on a potato salad for you.

It's a spicy potato salad because I posted it on Instagram and a lot of people were like, hey, I want to know how to make that.

So I'm going to show you just in time for the weekend for all of your cooking and grilling outs and stuff that you're not even inviting me to, you jerks.

Okay, so for the potato salad, I've got some potatoes.

Pretty sure you can figure out how to do that.

Meanwhile, we're going to make this dressing.

If you don't want to use mayonnaise, you can use sour cream.

And I'm going to add some apple cider vinegar.

This is one of my favorite vinegars and I like to get the one that's unpasteurized because it's got a lot of really good probiotics in it.

That means it's good for your intestines.

And a little bit of olive oil and some mustard.

This is a fun little mustard that Suzanne sent me from Germany.

And it's got pink peppercorns and green peppercorns in it.

If you can't find this, which I've never seen it in the US So I wouldn't be surprised, you can just use some kind of brown deli mustard.

And because this is spicy, we're gonna add some chili powder.

And this is just ground New Mexico chili powder without any additional stuff in it.

It's not terribly spicy, but it's got a nice earthy flavor.

And then for the spice, a little bit of cayenne and that's optional.

And, you know, leave it up to your taste.

So that was a few dashes and some black pepper.

So this has got multiple types of peppers in it.

We can set that aside and cut up our potatoes.

So I boiled some red fingerling potatoes.

You could use some red new potatoes or something like that too.

But white or red or Yukon gold, those are all really nice.

Maybe kind of lengthwise, just basically bite sized pieces.

And it's Best to dress the potatoes, mix it up with the dressing while the potatoes are still a little bit warm, because that way they'll absorb more of the flavors from the dressing.

Once the potatoes are in there, we got some celery.

And, you know, you can cut this up any old size you want to.

I like to cut them lengthwise and then in sort of smallish squares.

And then I'm gonna add some red onion that I've diced up.

So I tried to kind of keep all the vegetables except the celery red.

And then these are peppadew peppers, which are.

They look like cherry peppers, but they're not really very spicy at all.

And they're usually packed in kind of a Swedish brine, so they've got a nice flavor profile.

Or if your grocery store has one of those fancy olive bars, they're usually also there.

You could totally use some cherry peppers instead, Although they're going to be hotter than these, so keep that in mind.

Or sometimes you can even find pickled red jalapenos.

This spoon is ridiculously small for this job.

So to me, this kind of potato salad with the spiciness and the extra vinegar goes really, really well with grilled meats and barbecue, like heavy meats like beef brisket or lamb.

So if you like this recipe, be sure to check out the Greek pasta salad recipe that I just made last week.

And Also check out hilahcooking.com youm can get this principal recipe.

And also, I posted a grilled lamb recipe that would be superb alongside this potato salad.

Send me a picture of what you made, and I will love you forever.

It's tangy and refreshing and spicy, and I love it, and I hope you try it.

Please don't forget to subscribe, and I'll see you later.