Sweet and Spicy Potato and Egg Salad


Served warm or cold, this potato salad is unlike any you’ve ever had before! The combination of red wine vinegar and Dijon mustard with a kick of cayenne pepper create a sweet but slightly spicy indulgence.


  • 1 ½ lbs assorted mini potatoes, scrubbed
  • 1 large Vidalia onion, sliced thin
  • 2 tsp unsalted butter
  • 4 hard cooked eggs, peeled (3 diced and 1 sliced)
  • ¼ cup chopped chives
  • lettuce leaves (optional)

Mustard Dressing

  • 3 tbsp mayonnaise
  • 2 tbsp dijon mustard
  • 1 ½ tbsp red wine vinegar
  • 1 tbsp maple syrup
  • 1 tsp yellow mustard
  • 2 tsp mustard powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp cayenne pepper


  1. Place potatoes in a pot with enough cold water to cover. Bring to a boil over high heat; season with salt. Reduce heat and simmer until fork tender, about 15 minutes. Drain and transfer to large bowl. Cool for 5 minutes and cut in half.
  2. Meanwhile, in a non-stick skillet, on medium heat, add onions and butter; cook, stirring occasionally for 15 minutes or until golden brown. Add 1 tbsp (15 mL) of water to the skillet and cook until water has evaporated; remove from heat.
  3. Mustard Dressing: In a bowl, whisk together mayonnaise, Dijon mustard, vinegar, maple syrup, yellow mustard, mustard powder, onion powder, garlic powder and cayenne pepper.
  4. Pour dressing over warm potatoes. Add diced eggs, chives and onions; mix gently. Line platter or serving bowl with lettuce leaves if desired and spoon salad on top; top with sliced eggs. Serve warm or chilled. Refrigerate for up to 5 days.




  • Allow an hour to prepare
  • Forgot to add water to the onions.

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