Cholula Potato Salad

Print Recipe

Servings:

Author: Mary Younkin

Ingredients

3 pounds red, yellow, or russet potatoes peeled and chopped into ½-inch pieces
2 teaspoons kosher salt for boiling the potatoes
6 eggs hard-boiled, peeled and chopped
6 ounce can olives sliced or roughly chopped
¾ cup mayonnaise
2-3 tablespoons Cholula hot sauce
2 teaspoons yellow mustard
2 tablespoons dill pickle relish or finely chopped pickles with a bit of pickle juice
½ teaspoon kosher salt adjust to taste
½ teaspoon freshly cracked pepper adjust according to taste
¼ cup green onions sliced thin
2 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.

Nutrition