Step-by-step instructions
- Boil the chopped potatoes in a pot of salted water until they’re tender, about 15-20 minutes. Once done, drain and let cool.
- In a large bowl, mix together the mayonnaise, chicken or vegetable stock, and Cholula hot sauce. Tweak the amount of hot sauce to suit your taste buds.
- Once the potatoes have cooled, add them to the bowl along with the chopped hard-boiled eggs, if using. Stir until everything is well combined.
- Cover and chill in the refrigerator for at least 30 minutes before serving. Enjoy this crowd-pleaser!
Best ways to enjoy it
Serving this salad can be as fun as making it! Consider plating it on a colorful serving dish, garnished with a sprinkle of fresh chopped cilantro or crumbled queso fresco for an extra pop of flavor. This potato salad pairs beautifully with grilled meats, such as juicy burgers or tender chicken, and can be accompanied by other sides like corn on the cob or simple mixed greens.
Keeping leftovers fresh
To store any leftover salad, place it in an airtight container and keep it refrigerated. It should hold up well for up to 3-4 days. If you need to reheat, serve it cold—this salad is meant to be enjoyed chilled. Remember, always practice safe food handling by ensuring your leftovers are promptly cooled and stored within two hours of cooking.
Helpful cooking tips
For the best results, choose russet potatoes as they are starchy and yield a fluffy texture when cooked. If you’re pressed for time, consider using pre-boiled eggs or even skip them altogether. Additionally, tasting the dressing before mixing it with potatoes allows you to adjust the flavors to your liking. Don’t be afraid to experiment with the amount of Cholula to find that perfect level of heat!
Creative twists
Consider giving your potato salad a personal touch! You can add ingredients like roasted corn, diced bell peppers, or even avocado for a creamier texture. For those who enjoy a smoky flavor, try adding some smoked paprika or roasted garlic to the dressing. Dietary adjustments are also easy; just swap out the mayonnaise for a vegan mayo or Greek yogurt, and you’re set!
Your questions answered
What is the prep time for this recipe?
Preparation takes about 15 minutes, and cooking the potatoes adds another 15-20 minutes.
Can I make this salad ahead of time?
Absolutely! It can be made a day in advance, which actually allows the flavors to meld beautifully.
How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for 3-4 days. Just give it a quick stir before serving again!
