Cholula Potato Salad
russet, or yellow potatoes, peeled and chopped into 1/2-inch pieces
kosher salt, for the boiling water with the potatoes
hard-boiled, peeled and chopped
sliced or roughly chopped
Cholula hot sauce
dill pickle relish or finely chopped pickles with a bit of pickle juice
adjust to taste
freshly cracked pepper
adjust according to taste
fresh cilantro or parsley
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.
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.
Cholula Potato Salad https://barefeetinthekitchen.com/cholula-potato-salad/