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!
- 2 1⁄2 lbs small red potatoes (all of equal size) or 2 1⁄2 lbs fingerling potatoes (all of equal size)
- 1⁄2 cup red radish, sliced thin
- 1⁄4 cup red onion, diced
- 1⁄2 cup scallion, finely minced (white and green)
- 1⁄2 cup roasted sweet red pepper, bottled, diced
- 3 medium hardboiled egg
- 1⁄3 cup fresh basil, coarsely chopped
- 2 cups low-fat sour cream
- 1⁄4 cup apple cider vinegar
- 2 tablespoons Dijon mustard, whole grain
- 1⁄4 cup Splenda sugar substitute
- 1 teaspoon dried dill weed
- 1 teaspoon salt, divided
- 1⁄4 teaspoon black pepper, fresh ground
- 3 teaspoons hot pepper sauce, of choice
- 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.
- In large bowl combine sourcream, Splenda, dill, vinegar, mustard, 1/2 tsb salt, and pepper.
- Add radishes, scallions, pimiento.
- Separate whites and yolks of eggs. Set yolks aside. Rough chop whites and add to bowl. Toss all lightly.
- Cut potatoes into bite-size chunks. Add to bowl and toss lightly.
- Remove half of salad and place in serving bowl. Set aside.
- Now add hot sauce to rest of salad and place in second serving bowl. Set aside.
- Sieve egg yolks and sprinkle over both salads, followed by sprinkling of red onions and basil to both. May use parsley instead of basil.
- Chill salads -- best if made 24 hrs ahead to give ingredients a chance to meld flavors.
- REMEMBER to label hot spiced salad!