Total Time
50mins
Prep 30 mins
Cook 20 mins

Seems that every summer I have a few people eating my potato salad that would say "Hey, this is good, but it would be even better with some hot sauce". So now I divide my salad up...read on and find out how the story ends!

Ingredients Nutrition

Directions

  1. Scrub potatoes. Place in large pot and cover with cold water at least two inches above potatoes. Add 1/2 tsp salt to water. Bring to boil, lower heat and simmer until fork tender. Drain and set aside to cool.
  2. In large bowl combine sourcream, Splenda, dill, vinegar, mustard, 1/2 tsb salt, and pepper.
  3. Add radishes, scallions, pimiento.
  4. Separate whites and yolks of eggs. Set yolks aside. Rough chop whites and add to bowl. Toss all lightly.
  5. Cut potatoes into bite-size chunks. Add to bowl and toss lightly.
  6. Remove half of salad and place in serving bowl. Set aside.
  7. Now add hot sauce to rest of salad and place in second serving bowl. Set aside.
  8. Sieve egg yolks and sprinkle over both salads, followed by sprinkling of red onions and basil to both. May use parsley instead of basil.
  9. Chill salads -- best if made 24 hrs ahead to give ingredients a chance to meld flavors.
  10. REMEMBER to label hot spiced salad!