Sweet and Spicy Potato Egg Salad

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1 1/2 lb assorted mini potatoes, scrubbed
1 large Vidalia onion, thinly sliced
2 tsp unsalted butter
4 egg hard-cooked, peeled (3 diced, 1 sliced)
1/4 cup fresh chives, chopped
lettuce leaves (optional)
Mustard Dressing
3 tbsp mayonnaise
2 tbsp dijon mustard
1 1/2 tbsp red wine vinegar
1 tbsp maple syrup
1 tsp yellow mustard
2 tsp mustard powder
1 tsp onion powder
1 tsp garlic powder
1/4 tsp cayenne powder
Nutritional Facts
Amount Per Serving
236 Calories
11 g
Saturated Fat
3 g
394 mg
28 g
3 g
7 g



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.