This salad is as red as the Devil, very spicy but flavorful.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 1/2 pounds baby Yukon gold potatoes, halved
- Salt
- 1 tablespoon ground fennel
- 1 tablespoon smoked sweet paprika
- 2 tablespoons chili powder
- 1 tablespoon grill seasoning or coarse salt and pepper
- 2 tablespoons grainy mustard
- 2 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 small red onion, chopped
- 3 to 4 ribs celery with leafy greens, finely chopped
- A generous handful fresh flat-leaf parsley, coarsely chopped
- 3 tablespoons chopped yellow hot pepper rings
Instructions
- Place potatoes in pot, cover with water, bring to a boil then salt the water. Cook potatoes 12 to 15 minutes until tender.
- While potatoes cook, combine spices and mustard with vinegar, whisk in EVOO and add the onions, celery and parsley to the bowl. Drain potatoes and toss them in dressing while they’re still hot, they’ll absorb more dressing and flavor. Garnish salad with chopped hot peppers.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 279 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 600 mg |
| Serving Size | 1 of 6 servings |
| Calories | 279 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 600 mg |
Reviews
Made the sauce in a zip-lock bag and threw bone-less-skin-less chicken breast in and poured the whole thing over a bed of potatoes and fennel and baked. It was wonderful – all the juices melding together! It’s a great sauce for so many uses!
We love this recipe. It’s a new twist to potato salad.
Mine didnt turn out as well as it looked on TV! It was too dry from all the dry spices. I even added more olive oil but that didnt help. Maybe i had too many potatoes as i was admittedly eye balling the quantities. I do love the flavor of the celery leaves and parley. Very fresh.
This potato salad awesome. The flavors are over the top. And, it is a repeat request by my husband. I make it according to directions (minus fennel powder because I don’t like fennel. I have served it hot, warm and cold. It’s a hit everytime.
Since I had only a little over 1 pound of potatoes, I halved all ingredients, but did add a little splash of balsamic vinegar after mixing the dressing over the potatoes. And like another reviewer mentioned, I add salt just to our taste preference. We did not let the potato salad come to a full chill, but still thought it tasted pretty good. After refrigerating for the night all the flavors really came together and flavors were very much improved. Will continue to make this salad and improve on the seasonings/flavor.
I read the prior reviews, the good and bad before trying this recipe. I tried it because someone said it was better the next day. It was horrible and I threw it all out the next day. This will be my first negative review sorry to say. Still love Rachael, just didn’t like this recipe at all.
I hate to give this recipe a single star but it just didn’t turn out well at all. I was expecting what I saw in the picture which looks like EVOO with some spices added to it drizzled over potatoes (main ingredient being the EVOO). What I ended up with was a spicy paste and some EVOO mixed in. My potatoes were dark red and caked in the stuff. People would eat a piece of potatoes and then have a helping tablespoon of spice paste to eat through to the next potato. I don’t dislike the ingredients. Overall I think everyone enjoyed the taste. Next time though I’ll cut the dry ingredients well below half. I did make a few changes up front. I eliminated the celery and put in half a package of bacon. I also intentionally served it as a hot potato dish instead of a cold one. Still it didn’t not turn out at all like I was wanting. I was hoping for the mixing to be like baked potato toppings. Far more EVOO than spices was needed.
I made this salad last night after watching Rachael because it looked so intriguing. I decided to add some fresh beans and corn (cooked. Very colorful! My first reaction was that the flavor was a bit odd. A little more salt helped and the flavor improved as it chilled. My husband and I liked it, but weren’t blown away either. After letting the leftovers sit overnight my rating changed; the flavors have time to “marry.” They mellow out and the bite I had this morning was fabulous! I added some to my veggie omelet and it was a party in my mouth! When I make this again, I will make sure I let it sit for several hours before serving. I think this is the reason some are saying that the flavors are “off.”
This recipe was so different, yet so very tasty. I loved that it wasn’t the common old mayo based potato salad. I took it to a gathering at a friends house, and everyone loved it. The only ingredient I didn’t add was the ground fennel, and that’s only because I didn’t have it on hand. This recipe was a great balance of spicy and salty. The next day, I fried the leftovers in a pan, and we ate them for breakfast. This is definitely a must try. This recipe will be made over and over again for years to come.
This has become my go to potato salad.
I love its unique and almost exotic flavor. This was the first time I have been exposed to fennel and it gives this a special zing. But if you’re not a fennel fan, a liquorice-type flavor then, omit it.
It wonderful warm..and cold.
Popular at pot lucks, Bar-B-Qs and makes vegatarians and folks who adore spicy flavor very happy.