Does anybody know a recipe for a potato salad that is hot and kind of spicy? I think it has crab boil in it?

Question

I hate the cold and sweet kind, and my friend made this once. It was KILLER and I need to find something similar...

Answer 1

Hi !!!
Here you go...

Day-After Crab Boil Potato Salad

3 pounds cooked new potatoes leftover from a crab boil, cut into 1-inch pieces
12 ounces bacon, cooked until crisp, drained and crumbled, drippings reserved
3/4 cup coarsely chopped black olives, such as kalamata
3/4 cup coarsely chopped stuffed green olives
1 onion leftover from a crab boil, chopped
3 green onions, finely chopped
1 head garlic leftover from a crab boil, cloves removed from peels and smashed
1 cup mayonnaise
Salt and black pepper


In a large bowl combine the potatoes, crumbled bacon, 1/4 cup of the reserved bacon drippings, black olives, green olives, onion, and green onions.
In a small bowl combine the smashed garlic cloves and mayonnaise and, using the back of a spoon or a fork, mash until the garlic is well blended with the mayonnaise. (Alternatively, combine the garlic and mayonnaise in the bowl of a food processor and process until smooth and thoroughly blended.) Add the garlic-mayonnaise mixture to the other ingredients and toss the potato salad until thoroughly mixed. Season with salt and pepper, if necessary. Refrigerate for several hours or overnight to allow flavors to blend.

Answer 2

here's a spicy one that we like, it doesnt have crab boil in it, but it's good

Red Hot Potato Salad
10 sm Red potatoes with skins on, scrubbed
1/4 c Rice wine vinegar
1/4 c Chile-infused oil
2 tb Fresh dill seed or 1 tbsp dried
3/4 ts Shallots chopped
2 Serrano or jalapeno chiles,stemmed, sliced
Salt and pepper to taste

Place the potatoes in a large Dutch-style oven and cover with water. Bring
the pot to a boil and then turn it down to a low boil. Cook the potatoes,uncovered, for 10-15 minutes, testing them by inserting a sharp knife through the center of the potato. The potatoes should just start to yield
to the knife. Do not overcook. Drain the potatoes and place them in a large
bowl.Using a sharp knife, cut the potatoes in halves or quarters Sprinkle the vinegar over the tops of thepotatoes and then sprinkle them with the chile oil. Toss gently. Add the dill, shallots, pepper rings, and the salt and pepper. Toss gently. Serve warm.

Answer 3

Spicy Potato Salad #1

2 lbs. Yukon Gold potatoes
1 jalepeno chile pepper, finely diced
3 green onions, cleaned and chopped
1 tbsp. capers or chopped dill pickles
1/2 cup mayonnaise
1 tbsp. lemon juice
1 tbsp. olive oil
salt and pepper, to taste
Steam the potatoes over simmering water until easily pierced by a skewer. Let cool.
Combine the mayonnaise, olive oil, and lemon juice. Whisk until well combined.
Add the green onions, chile pepper, and capers. Stir to combine.
When potatoes are cool enough to handle, cut into 1 inch pieces. Gently toss in the dressing until combined. Let flavors develop for a few hours.
I also like to add chopped fresh herbs, basically whatever you have on hand - parsley, basil, oregano, etc. Garnish with fresh sprig of herbs.


Spicy Potato Salad #2

Ingredients: 3-4 medium sized potatoes, boiled (I like using both, the white and red potatoes. Its combination is taste is just wonderful.) 1 tbsp extra virgin olive oil Salt and pepper to taste ½ cup chopped coriander leaves 1 tbsp fresh lemon juice 1 tsp chaat masala Method: Peel and slice potatoes into a salad bowl. Add remaining ingredients and toss. Serve warm or at room temperature. Spicy Notes: Chaat masala is a blend of multiple seasonings, including cumin, coriander, black salt, ginger, and the tart and tangy dried mango powder (amchoor). It is easily available at any Indian grocery store.

Answer 4

German Potato Salad, perhaps?

Ingredients: 2-1/2pounds red potatoes
1/4pound bacon, cut into small pieces
1/2medium onion, finely chopped
1/2cup cider vinegar
1/4cup water
1tablespoon plus 1 teaspoon sugar
1teaspoon salt
1teaspoon brown mustard seeds
1teaspoon mustard
2tablespoons finely chopped fresh parsley
1teaspoon paprika


Preparation: 1.Place potatoes in large saucepan. Add enough water to cover. Bring to a boil over high heat. Reduce heat and simmer, uncovered, 20 to 30 minutes or until potatoes are fork-tender. Drain. Let potatoes cool. Peel potatoes and cut into 1/4-inch pieces; set aside.
2.Cook bacon in medium skillet over medium heat until crisp. Remove with slotted spoon. Crumble into small bowl; set aside.
3.Cook and stir onion in 3 tablespoons bacon drippings until tender.
4.Combine vinegar, water, sugar, salt, mustard seeds and mustard in large bowl. Add potatoes and bacon; toss until well coated. Garnish with parsley. Sprinkle with paprika. Serve hot or cold.

Note: This salad contains no eggs or mayonnaise and will keep well for picnics and other outdoor meals.

Answer 5

Here are a couple warm potato recipes.


Snappy Potato Salad

Ingredients:

8 medium Potatoes, peeled
8 Bacon strips, cooked and crumbled
1 cup chopped onion
3/4 teaspoon Salt
2 cups mayonnaise
1/4 cup prepared mustard
1/4 cup prepared horseradish
1 cup sliced celery
1/4 cup carrot, shredded


Directions:

Cook potatoes until just tender. Drain and set aside until cool enough to handle; cut into approximately 1-inch cubes.

In a large bowl, combine potatoes, bacon, onion and salt; set aside.

In a small saucepan, combine mayonnaise, mustard and horseradish; cook until heated through, stirring constantly. Add celery and carrot; mix well. Pour over potato mixture and toss lightly to coat. Makes 8 servings. Serve warm.


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Cajun Sausage and Habanero Potato Salad

Ingredients:

3/4 pound Andouille sausage
3 1/2 pounds baby red potatoes
1/3 cup extra virgin olive oil
3 tablespoons white wine vinegar
1 tablespoon Tabasco Habanero Sauce
1 tablespoon whole-grain Dijon mustard
1 red bell pepper, cut into 1/4" pieces
1 cup celery, cut into 1/4" pieces
4 scallions, chopped fine
1/2 teaspoon celery salt
Kosher salt, to taste
Fresh-ground black pepper, to taste


Directions:

Fill a large sauce pan 3/4 full of water and a few tablespoons of salt. Set over medium heat. Meanwhile, grill the sausage until fully cooked. Remove from heat. Cover to keep warm.

Boil the potatoes in the salted water until tender, stirring occasionally, about 8-10 minutes. Drain the potatoes. If they are too large, cut into bite-sized pieces. Transfer to a mixing bowl while still warm and cover.

In a separate bowl, whisk together the oil, vinegar, pepper sauce, and mustard. Slice the sausage lengthwise and then cut into 1/2" pieces. Add to the potatoes. Makes 8 servings.

Answer 6

you could do something like

boil yukon gold and red potaotes in salted water until fork tender, drain.

mix together in a bowl:
1/2 c. mayo
1/2 c. sour cream
1/2 c. chopped scallion or chive
1 large chopped red onion
1 chopped red pepper
handful of chopped parsley

toss with potatoes and add

1 tablespoon crab boil or steak seasoning
salt and lots of pepper to taste

Answer 7

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Answer 8

I use mayonnaise, cilantro, onions, red peppers and horse radish sauce to give it some zing.