Hot Honey Potato Salad
A bold twist on a classic favourite, this potato salad combines creamy textures with the sweet heat of Halifax Honey Stingin' Hot Chili Garlic Sauce for a crowd-pleasing side dish that's perfect for BBQ's, picnics, and summer gatherings.
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1Recipe Information
- Prep Time
- 20 minutes
- Cook Time
- 12 minutes
- Total Time
- 32 minutes
- Servings
- 6–8
- Difficulty
- Easy
- Spice Level
- 🌶️🌶️ Medium
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2Ingredients
- 8 Yukon Gold Potatoes
- 1 medium sized red onion
- 1/2 red pepper
- 1/2 yellow pepper
- 4 dill pickles
- 4 tbsp grain mustard
- 4 tbsp mayonnaise
- 1 tbsp Stingin’ Hot Chili Garlic Sauce
- Salt & Pepper to taste
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3Method
- Place the Yukon Gold potatoes in a large pot of salted water. Bring to a boil and cook for 8–12 minutes, or until fork-tender.
- Drain the potatoes and allow them to cool. Once cooled, cut them into 1-inch pieces.
- Heat a skillet over medium heat and sauté half of the diced red onion along with the red and yellow peppers until softened. Reserve the remaining half of the onion raw for added crunch.
- In a large bowl, whisk together the mayonnaise, grain mustard, chopped dill pickles, Stingin' Hot Chili Garlic Sauce , salt, and pepper until well combined.
- Add the potatoes, sautéed vegetables, and remaining raw onion to a large mixing bowl.
- Gradually add the dressing, gently folding until the potatoes are evenly coated and the salad reaches your desired consistency—creamy but not overly wet.
- Refrigerate for 30 minutes before serving to allow the flavours to develop.
