Cholula Potato Salad

Ingredients

• 1.36 kg (3 pounds)red, yellow or russet potatoes, peeled and cut into 1.3 cm (½-inch) pieces
• 2 teaspoonskosher salt, for boiling the potatoes
• 6eggs, hard-boiled, peeled and chopped
• 170 g (6 ounces)sliced or roughly chopped olives
• 180 ml (¾ cup)mayonnaise
• 2–3 tablespoonsCholula hot sauce
• 2 teaspoonsyellow mustard
• 2 tablespoonsdill pickle relish, or finely chopped pickles with a little pickle juice
• ½ teaspoonkosher salt, or to taste
• ½ teaspoonfreshly cracked black pepper, or to taste
• 60 ml (¼ cup)thinly sliced green onions
• 2 tablespoonsfinely chopped fresh coriander or parsley

Instructions

1. 1

   Boil the potatoes

   Put the potatoes in a large pan and cover them with water. Bring to the boil over a high heat, then add 2 teaspoons of kosher salt. Boil for about 10 minutes, until a fork passes through the potatoes easily. Drain and leave to cool.

2. 2

   Mix the dressing

   In a large bowl, stir together the mayonnaise, Cholula, mustard, dill relish, ½ teaspoon of salt and the pepper. Add the potatoes, eggs and olives, and stir until combined.

3. 3

   Add the herbs

   Sprinkle in the green onions and coriander, then stir to combine. Serve straight away or refrigerate until ready to serve.

What is potato salad?

Potato salad is a familiar side dish in many cuisines, with versions ranging from warm, simply dressed potatoes to chilled salads bound with mayonnaise. This one takes a creamy American-style approach, adding eggs, olives and pickle relish for a mix of savoury and tangy flavours.

The hot sauce gives the dressing a sharp, peppery lift, while the potatoes make the salad substantial enough to serve alongside grilled food or as part of a picnic spread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 327 calories, 8g protein, 31g carbs, 19g fat.

The potatoes provide most of the carbohydrates, while the mayonnaise contributes much of the fat. Eggs add protein and some fat, with smaller amounts of protein coming from the other ingredients. Balance a serving with grilled vegetables or a green salad and a lean protein.

Choose potatoes that hold together

Red potatoes: These tend to keep their shape after boiling, giving the salad distinct pieces.

Yellow or russet potatoes: Either works here; check them as they cook, since smaller pieces can become tender sooner. Cutting the potatoes evenly helps them cook at a similar rate.

Cook until just tender

Even pieces: Cut the potatoes into roughly 1.3 cm cubes so they cook evenly and are easy to coat with dressing.

Fork test: Begin checking at about 10 minutes. The pieces should be tender when pierced but not falling apart, which can make the finished salad pasty.

Make the dressing to taste

Hot sauce: Start with 2 tablespoons for a gentler heat, or use 3 tablespoons for a more pronounced kick. Stir it thoroughly into the mayonnaise before adding the other ingredients.

Pickle relish: Its acidity cuts through the creamy dressing and adds crunch. If using chopped pickles instead, a little pickle juice helps keep the mixture tangy and cohesive.

Cool before combining

After draining, let the potatoes cool before adding them to the mayonnaise mixture. Warm potatoes can loosen the dressing and make the eggs more likely to break up as you stir.

Fold the ingredients together gently, especially once the eggs are in the bowl. Stop when everything is coated rather than mixing until the potatoes lose their shape.

Serve it with

The creamy, spicy salad pairs well with grilled or roasted mains, sandwiches and other picnic dishes. Its tangy dressing also sits comfortably beside simple vegetables or a crisp green salad.

Serve it straight away once combined, or chill it until needed. If it has been refrigerated, give it a gentle stir before bringing it to the table.

Recipe notes & tips

• Cut the potatoes into evenly sized pieces for more consistent cooking.
• Salt the boiling water so the potatoes are seasoned as they cook.
• Check the potatoes with a fork at around 10 minutes rather than relying only on the clock.
• Let the drained potatoes cool before folding them into the dressing.
• Taste the dressing before adding all the hot sauce and adjust the heat to suit.
• Fold gently after adding the eggs to keep some of their shape.

Variations

• More heat: Add the full 3 tablespoons of Cholula for a stronger chilli flavour.
• Extra tang: Use finely chopped pickles and a little of their juice in place of the relish.
• Herb choice: Use parsley instead of coriander for a milder, more familiar finish.
• Olive swap: Choose sliced green or black olives to suit the flavour you prefer.
• Mustard change: Use Dijon mustard instead of yellow mustard for a sharper dressing.

Common mistakes to avoid

• Uneven potato pieces: Cut them to a similar size so they become tender at the same time.
• Overcooking the potatoes: Check with a fork at about 10 minutes and drain as soon as they are tender.
• Mixing while hot: Let the potatoes cool first so the mayonnaise dressing stays creamy.
• Adding all the hot sauce at once: Begin with 2 tablespoons, taste the dressing, then add more if wanted.
• Stirring too roughly: Fold in the eggs and potatoes gently to avoid breaking them up.

How to store

Keep the salad covered in the refrigerator and eat within 3 days. Serve it chilled or let it stand briefly before serving; stir gently if the dressing has settled. Do not leave it at room temperature for an extended period.

Frequently asked questions