Like many in our area, we had stocked up on food to survive a few days without power, anticipating Hurricane Joaquin would make landfall just down the street. And just last week, the US models had the center line of the hurricane’s path pushing right into the Chesapeake Bay, towards Baltimore and DC. So yes, that line was less than 8 miles down the road.
Thankfully, Joaquin moved east and is somewhere out in the Atlantic. That said, we still are dealing with a Nor’easter (fancy colloquialism for a massive rain and wind storm blowing in from the northeast.) Our problem now? It’s Saturday night, the grocery store is closing, and the church pot luck is tomorrow.
But we stocked up on food, right? There must be something…different…tasty…with a little zip, right?
[Cue light bulb over head]
Of course! Here’s a nice side dish you can whip up without too much trouble. And you probably have many of the ingredients siting inside your refrigerator right now! Bonus: it only takes three steps to make – four if you count baking the potatoes, which I didn’t. Well, yes. I baked the potatoes. But no, I did not count that as one of the steps. If I did, I’d have to change the name at the top. Okay fine, here you go:
4-step Spicy Potato Salad
10 – 12 baked potatoes, peeled and cubed (I baked these in advance, thinking they would go bad if we lost power)
2 celery stalks, ends trimmed, diced
3/4 cup bread and butter pickles, rough chopped
3/ 4 cup mayonnaise
4 Tablespoons spicy brown mustard
4 Tablespoons yellow mustard
2 Tablespoons cracked black pepper (use more if you want extra tang-ee-ness!)
1 teaspoon garlic, minced
1 teaspoon onion powder
Step 1: bake the potatoes. There. Everyone should be happy!
Step 2: Once the potatoes have baked, let them thoroughly cool, then peel and cube.
Step 2 and a half: Place the cubed potatoes in your serving container to make sure you have enough. Or to make sure you don’t have too much. Take your pick. If you have extra potatoes, fry them in some butter with a few chopped onions and serve with a fried egg on top. But let’s get back to the recipe, shall we?
Step 3: In a separate large bowl, mix all of the other ingredients.
Step 4: Add the cubed potatoes to the mustard mixture and gently fold using a spatula or wooden spoon until all of the potatoes are coated.
Step 4 and a half: Return the spicy potato salad to the serving bowl.
Step 4 and three quarters: Cover with clear wrap and refrigerate overnight.
The next day – serve with your entree of choice and a fine Merlot. For some of us , the Merlot “is” an entree of choice, but then again – this is a church potluck. No wine to be had, but let’s not talk about that now. Time to hit the rack so I don’t oversleep and miss the dang pot luck!
Enjoy the recipe!