Piquant potato salad

    25 min

    Spicy little number potato salad - potatoes, chilli peppers and spring onions in a garlic and paprika dressing, garnished with refreshing cucumber.

    Samantha's Supper

    Kent, England, UK
    3 people made this

    Serves: 2 

    • 2 medium sized potatoes, peeled and cut into 2cm dice
    • 2 spring onions, finely sliced
    • 1 fat clove garlic, peeled
    • salt and pepper to taste
    • 1 tablespoon extra virgin olive oil
    • 2 tablespoons good quality mayonnaise
    • 1 tablespoon salad cream
    • 1 teaspoon paprika (or to taste)
    • 2 cherry peppers from jar, seeded and finely diced

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Boil the potatoes until tender, drain in a sieve and run under cold water. Leave until cool.
    2. Add the potatoes in a mixing bowl, add the spring onions and crush the garlic directly into the bowl. Mix well.
    3. Add seasoning to taste and the remaining ingredients. Mix well. Place into a serving bowl, cover and chill until ready to serve.
    4. Remove from the fridge 15 to 30 minutes before serving to bring to room temperature.


    You can also use 8 to 10 small new potatoes instead of the 2 medium potatoes. I used the Aleyna brand of cherry peppers.

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    Reviews in English (1)


    I nearly dismissed this recipe as it had no reviews but I'm glad I didn't! I used baby potatoes and made the coating exactly to the recipe and it was so tasty. If your worried about it being too spicy/hot - as long as you use picante peppers it really adds something different. It's got a slight kick but they are not hot peppers - more sweet. I will be making this again!  -  02 Sep 2016