Dad’s Hot Potato Salad

My father’s hot potato salad is a summer classic of my childhood. With potatoes, salty ham, bright pickles, olives and a spicy and creamy seasoning, this salad is perfect for barbecue, potlucks or family dinner.

This hot potato salad reports waves of nostalgia from Sunday dinners in our courtyard. Unlike traditional cold versions, my father’s recipe updates the humble potato salad with a balance of creamy Russians, savory diced ham, crunchy red onions and the perfect Jalapeño football. The hot potatoes partially break in the seasoning for a characteristic creamy consistency but made that will disappear quickly. That you are hosting a barbecue in the courtyard or wishes a spicy side dish for your next Potluck, this family treasure never disappoints.

What’s so “hot” of this potato salad?

Don’t be fooled, this is not a hot potato salad (even if I have an excellent recipe for German potato salad). My father’s hot potato salad gets his “warmth” spicy from fresh and spicy ingredients. Jalapeños, black pepper, pickles and olives create a subtle spiciness that is built with every bite. The Cremous mayonnaise dress balances this heat, making it fun even for younger eaters. Served cold, this potato salad wakes the palate, but gently.

A header of several salads and ingredients for the dressing in individual bowls.

Ingredients for the best side of the summer

It is not just the heat that distinguishes my father’s hot potato salad. It is also full of a curious combination of plots and flavors that work together surprisingly. Here’s what you want at hand when you are ready to do it:

Salad

6 Rust potatoes (large, peeled, boiled and chopped approximately)
3 smoked eggs (or hard -boiled eggs, diced)
6 ounces diced ham
½ cup red onion (finely cut)
½ cup Pickles Aneto (finely cut)
5 green onions (only diced vegetables)
¼ cup black olives (sliced)
¼ cup green olives (sliced)
2 tablespoons Jalapeño (stem and seeds removed, finely cubes)

The condiment

1 ¼ cup mayonnaise
1 tablespoon full -grained mustard
1 teaspoon Kosher salt
1 teaspoon black pepper (fresh chapped)
½ teaspoon garlic powder
½ teaspoon onion powder

A large bowl full of diced ham, sliced olives, green onions and diced potatoes.

How to prepare dad’s hot potato salad

Once you have collected all the ingredients, you are just a few simple steps to enjoy this hot potato salad with the people you love.

Prepare the potatoes. First of all, you want to prepare your spuds. I use rust potatoes for this recipe. If combined with the dressing, get a creamy and big consistency. Peel and cut the potatoes approximately with a sharp knifeThen boil them in salted water. Drain the water and transfer the potatoes still hot to a large bowl.
Mix the salad. Add the smoked (or hard) eggs, the diced ham, the onions, the sottacets, the black and green olives and jalapeño in the bowl. Mix gently with a wooden spoon combine.
Make the dressing. In a separate bowl, combine all the ingredients of the dressing, then mix with a rubber spatula. Pour the dressing over the potato mixture and mix again to combine. The potatoes will break even more, making the potato salad a mixture of creamy potatoes and pieces of potatoes of small size.
Fresh and serve. Cover the bowl with a plastic casing, then keep in the refrigerator to relax until you are ready to serve. If the potato salad is a bit thick, feel free to mix more mayonnaise before serving.

The hand of a chef who uses a wooden spoon to mix a salad in a bowl.

Susie’s hot potato salad Pro Tips

The recipe card below has everything you need to deliver the goods, but here are some tips to bring your hot potato salad above:

Use hot potatoes: I cannot underline enough that the addition of the dressing to the heated potatoes (not cold) allows them to absorb the flavors more effectively and creates that consistency of the signature.
Quality accounts: I am helping to save money, but for this recipe, I say spring for those high quality stottones in the refrigerated section of the grocery store. Trust me, you will be happy to have done it.
Patience pays: The flavors of your potato salad improve over time in the refrigerator (even tasting better the next day), so it is perfect for going before a gathering.

Conservation of the remaining potatoes.

Since the flavors intensify while they continue to merge, this hot potato salad is one of my favorite leftovers. To keep, place any remaining salad in a Gallon zip bag Or other hermetic container, then place in the fridge. Store in this way, your salad will remain fresh and tasty for another 3-4 days, ready every time you cook a tastier barbecue.

A cold potato salad in a bowl sprinkled with paprika.

More incredible recipes for the barbecue sides

After the reaction this stuff takes you to your next potluck, you will look for the even more surprising sides to do. Fortunately for you, I have all types of barbecue sides and salads to try. You can find them all in the Hey Grill Hey app or check these favorites:

Recipe of dad’s hot potato salad

Follow the recipe card below So you can enjoy a favorite of my family with the people you love. Remember to follow mine Instagram AND Facebook pages so you can tag @Heygrillhey With some photos of your potato salad. And be sure to subscribe to mine YouTube channel For even more recipes and barbecue fun behind the scenes!

Prepare the potatoes. Peel the potatoes, then boil in salted water. Drain the water, cut the potatoes approximately shocks and transfer them to a large bowl.

6 Rust potatoes
Mix the salad. Add the eggs, the ham, the onions, the pickles, the olives and peppers in the bowl. Mix to unite, further reducing some pieces of potatoes.

3 smoked eggs, 6 ounce of diced ham, ½ cup of red onion, ½ cup of duck fins, 5 green onions, ¼ cup of black olives, ¼ cup of green onions, 2 tablespoons Jalapeño
Make the dressing. In a separate bowl, combine all the ingredients of the dressing. Pour the dressing over the potato mixture and mix again to combine. The potatoes will break even more, making the potato salad a mixture of creamy potatoes and pieces of potatoes of small size.

1 ¼ cup of mayonnaise, 1 tablespoon of integral mustard, 1 teaspoon of Kosher salt, 1 teaspoon of black pepper, ½ teaspoon of garlic powder, ½ teaspoon of onion powder
Fresh and serve. Keep covered in the refrigerator until it is ready to serve. If the potato salad is a bit thick, feel free to mix more mayonnaise before serving.

Nutritional information is calculated automatically, so they should be used only as approximation.

Dad’s Hot Potato Salad