This summer we have endless pot luck dinners. After the end of a long long day of competition BBQ, sometimes teams are looking for something fun and zesty. We have always made a spicy potato salad. Our potato salad is hearty and packs a punch. The Dizzy Pig Ghost chiles seasoning allows us to use a product we love and add the flavor we need.
- 1 lb small red potatoes
- 2 tablespoons kosher salt
- 1/2 lb bacon
- 1 cup mayo
- 1 /4 cup sour cream
- 1 /2 teaspoon Dizzy Pig Ghost Chiles Seasoning
- 1 /2 cup ketchup
- 2 large scallions
- Make your bacon ahead of time (350°F oven for about 20 minutes or ’til done, I like mine extra crispy) and drained on a paper towel.
- Wash the potatoes and leave whole, if some are strikingly bigger than the others, cut those in half so that they cook evenly.
- Place potatoes in a good size pot, add the 2 tablespoons salt and bring water to a boil.
- Turn heat down to med-high. Set a timer for 8 minutes . If you want to test for doneness, pierce a potato with a knife, if should slip off easily.
- Drain the potatoes, place in a good strong bowl, and lightly mash with a potato masher. Allow to cool a bit.
- In a separate bowl, combine the mayo, sour cream, ketchup, and whisk.
- Halve the scallions lengthwise and finely chop.
- Crumble the bacon (maybe eat a piece or two, you know, for quality control)
- Pour the Spicy Mixture over the potatoes (make sure to scrape the bowl with a good rubber scraper to get every morsel of deliciousness)
- Toss in the scallions and bacon, and mix together using the rubber spatula and a folding motion. Sprinkle your Dizzy Pig Ghost Rub over your potato salad. This is where you can make sure your Dizzy Pig Ghost Rub gets all over those potatoes for an extra pop of flavor.
- That is it, you’re done! Stick in a spoon in the amazing DIzzy Pig Spicy Potato Salad you just made, and eat up!