Cholula Potato Salad

Potatoes, eggs, olives, and pickles are combined in a tangy, slightly spicy, absolutely irresistible dressing to make this Spicy Potato Salad. Kick up your summer side dish game with this awesome salad!

I’ve served this with Last Minute Chicken and with Pulled Pork Sandwiches. As much as we love potato salads, I can’t think of a bad way to serve this. I ate the leftovers with crackers last week too.

Cholula adds a depth of flavor to this salad that I really love. It honestly doesn’t add a great deal of heat, but start small if you’re leery of it.

Adjust the hot sauce according to taste. We love this with the bit of heat that 3 tablespoons add to this recipe. Start with 1 tablespoon and adjust according to taste.

Spicy Potato Salad Recipe

1. Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until fork-tender, about 10 minutes. Drain and let cool.

2. Combine the mayonnaise, hot sauce, mustard, dill relish, 1/2 teaspoon salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, eggs, and olives to the bowl. Stir to mix well.

3. Sprinkle with green onions and cilantro stir to combine. Serve immediately or refrigerate until ready to serve.

Potato Salad Recipes

Do you love potato salad as much as we do? This recipe is the 12th potato salad that I’ve shared on the website and we love them ALL.

This Classic Potato Salad has an unexpected twist from roasted potatoes. And when the garden hands you an abundance of herbs, this Fresh Herb Potato Salad is light, tangy, and bright.

Garlic and Thyme Potato Salad has a really great mild onion-y crunch of the leeks, along with fully loaded garlic flavor.

Lemony Dill Potato and Egg Salad and Lemon Rosemary Potato Salad have an unexpected and refreshing bright flavor that I love. Same goes for this Parsley and Pickle Potato Salad, the abundant fresh parsley adds a whole lot of great flavor too.

Are you a bacon lover? The salty, chewy, bites of bacon work beautifully in a potato salad. Dill Pickle and Bacon Potato Salad and this Ranch Potato Salad with Bacon and Eggs are kid and adult favorites.

Have you tried a warm potato salad? Honey Dijon Roasted Potato Salad and Garlic Lover’s Potato Salad are two terrific side dishes that work well hot or at room temperature.

Italian Potato Salad is a hearty option that also works nicely at room temperature. And this Warm Salmon Potato Salad is another great option for turning a potato salad into a full meal.

Cholula Potato Salad

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Ingredients 

• 3 lbs red russet, or yellow potatoes, peeled and chopped into 1/2-inch pieces3 lbs red russet, or yellow potatoes, peeled and chopped into 1/2-inch pieces
• 2 teaspoons kosher salt, for the boiling water with the potatoes2 teaspoons kosher salt, for the boiling water with the potatoes
• 6 eggs hard-boiled, peeled and chopped6 eggs hard-boiled, peeled and chopped
• 6 ounce can olives sliced or roughly chopped6 ounce can olives sliced or roughly chopped
• 3/4 cup mayonnaise3/4 cup mayonnaise
• 2-3 tablespoons Cholula hot sauce2-3 tablespoons Cholula hot sauce
• 2 teaspoons yellow mustard2 teaspoons yellow mustard
• 2 tablespoons dill pickle relish or finely chopped pickles with a bit of pickle juice2 tablespoons dill pickle relish or finely chopped pickles with a bit of pickle juice
• 1/2 teaspoon kosher salt adjust to taste1/2 teaspoon kosher salt adjust to taste
• 1/2 teaspoon freshly cracked pepper adjust according to taste1/2 teaspoon freshly cracked pepper adjust according to taste
• 1/4 cup green onions sliced thin1/4 cup green onions sliced thin
• 2 tablespoons fresh cilantro or parsley chopped small2 tablespoons fresh cilantro or parsley chopped small

Instructions

• Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until fork-tender, about 10 minutes. Drain and let cool.
• Combine the mayonnaise, hot sauce, mustard, dill relish, 1/2 teaspoon salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, eggs, and olives to the bowl. Stir to mix well.
• Sprinkle with green onions and cilantro stir to combine. Serve immediately or refrigerate until ready to serve.

Notes

Adjust the cholula according to taste. We love this with the bit of heat that 3 tablespoons adds to this recipe. If you are leery of the heat, start with 1 tablespoon and adjust according to taste.

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