Click the play button above to watch the recipe video!
The great thing about potato salad? You can customize it to your heart’s content. Chef Tony ditches the hard boiled eggs and mixes up a dressing to trick out your taters.
Check out more of Chef Tony’s recipes over on Youtube.
Flavor Hog Potato Salad
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 1–2 servings 1x
Ingredients
Scale
- 1 1/2 lbs Potato, red and yellow minis (diced into bite size pieces)
Dressing:
- 1 cup Duke’s Mayonnaise
- 3 Tbsp Dijon Mustard
- 3 Tbsp Apple cider vinegar
- 2 Tbsp lemon juice
- 2 Tbsp pickle juice
- 1/2 cup pickles, minced
- 1 celery stalk, peeled and diced
- 1/4 red onion, minced
- Salt, Kosher Coarse to taste
- Spiceology X Chad White Flavor Hog blend to taste
- Chive flowers for garnish Chives, minced for garnish
Instructions
- In a large pot with boiling water, drop in potatoes and cook until fork tender (around 8-12 minutes).
- While the potatoes are boiling mix together all the ingredients for the dressing.
- Once the potatoes are fork tender drain from water and place into a large mixing bowl.
- Pour over dressing and mix. While mixing, you’ll want to simultaneously smash up some of the potatoes.
- Garnish and serve warm or cold – however you like it.
