Sweet and Spicy Potato 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.

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.

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.

Mustard Dressing: In a bowl, whisk together mayonnaise, Dijon mustard, vinegar, maple syrup, yellow mustard, mustard powder, onion powder, garlic powder and cayenne pepper. 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.

Variation: Try sherry vinegar for the red wine vinegar.