Spicy Dill Potato Salad

Spicy Dill Potato Salad

9 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    3 h 35 m
April
Recipe by  April

“After a friend made this for our Labor Day BBQ, I begged him for his recipe. This is the most amazing potato salad you'll ever eat! Everyone at the party was raving about it and wanted the recipe and leftovers.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Place the potatoes into a large bowl, and chill in the refrigerator until cold, about 1 hour.
  2. While the potatoes are boiling, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Chop the eggs, and place into the bowl with the potatoes.
  3. Preheat oven to 425 degrees F (220 degrees C). Cut the bell peppers in half, and remove the seeds, core, and stems. Place the bell peppers onto a baking sheet, cut sides down. Cut the onion in half, and place it onto the baking sheet, cut sides down.
  4. Roast the peppers and onion in the preheated oven until the skin of the vegetables has charred in places, about 25 minutes. Remove any large pieces of burned skin, and chop the peppers and onions. Transfer into the bowl with the potatoes and eggs.
  5. In a bowl, stir together the mayonnaise, horseradish mustard, chipotle peppers, adobo sauce, dill, garlic, cumin, and salt and pepper until thoroughly combined. Pour the dressing over the potato mixture, and lightly toss until the potatoes, eggs, and vegetables are thoroughly coated with dressing. Chill before serving.

Share It

Reviews (9)

Rate This Recipe
April
38

April

I'm the person who submitted this recipe, and I've done a lot of tweaking to it. The past several times I've made this, I've cut way back on the chipotle peppers in adobo sauce. I like it really spicy, but the 4 peppers and 1/4 cup of adobo sauce is quite spicy for most people. I usually tone it down to 1 pepper and about a tablespoon or two of the sauce and it still has a nice bite to it.

lisa
11

lisa

HUGE hit! Super spicy-I needed a chaser:) Unintentionally, I left out the dill completely. I'd probably do it again-it was perfect without! I made my own horseradish mustard w/dijon mustard & horseradish sauce.

Jeannine
11

Jeannine

Unbelievable salad! the family loved it.

More Reviews

Similar Recipes

Tangy Dill Potato Salad
(101)

Tangy Dill Potato Salad

Southern Dill Potato Salad
(86)

Southern Dill Potato Salad

Dill Potato Salad
(62)

Dill Potato Salad

Spicy Black Bean Potato Salad
(60)

Spicy Black Bean Potato Salad

Spicy Sweet Potato Salad
(57)

Spicy Sweet Potato Salad

Mom's Dill Potato Salad
(35)

Mom's Dill Potato Salad

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 153 cal
  • 8%
  • Fat
  • 3.9 g
  • 6%
  • Carbs
  • 25.8 g
  • 8%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Southern Dill Potato Salad

>

next recipe:

Dill Potato Salad