Ingredients
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4 medium red potatoes
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1 dill pickle
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1 stalk celery
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1/2 red onion
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1 tablespoon spicy brown mustard (regular mustard will do)
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2 tablespoons olive oil
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2 tablespoons vinegar
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1 teaspoon garlic powder
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1 teaspoon paprika
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1 teaspoon chili powder
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1 tablespoon hot sauce (Frank's, Cholula, etc.)
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1/2 green bell pepper
Instructions
- Cut potatoes into bite size pieces and boil until cooked through.
- Finely chop your pickle, celery, red onion and bell pepper, then set aside.
- In a bowl big enough to fit your potatoes and chopped veggies mix the oil, vinegar, spices, mustard and hot sauce (I recommend adding more spice and mustard depending on your taste, I just pour spice in and I don't really measure).
- When potatoes are finished, drain the water in a colander and pour the cooked potatoes into the bowl with the oil and vinegar dressing you just prepared.
- Now add your chopped veggies in the potato bowl and mix everything together with a spoon carefully so as not to mash up the potatoes (or you can toss it with your hands). Add salt and pepper to taste.
- Refrigerate for a few hours until chilled or overnight. Serve chilled.