( Serves 8 )
The new potatoes of spring and early summer soak up the sweet heat of Slather Brand’s Spicy Slatherin’ Sauce like greedy, delicious little sponges, but really, any small, waxy potato will work. Leave the thin skins on for added ease, nutrients and texture. This spicy, cool salad is delicious with barbecue, grilled foods, and any other summer holiday staple. Make it 2 – 3 hours ahead and refrigerate, covered, to help all the flavors come together. Dig in!
4 cups whole baby new or spring potatoes
2 teaspoons Kosher or sea salt
3 stalks celery, finely chopped, about 2/3 cup
1/2 large Bermuda (or red) onion, finely chopped, about 2/3 cup
1/2 cup mayonnaise (suggest Duke’s brand)
1/2 cup Slather Brand Spicy Slatherin’ Sauce
2 teaspoons Dijon mustard
1/3 cup chopped, fresh parsley
1/2 cup finely chopped, blanched almonds
Kosher or sea salt and ground black pepper to taste
Thoroughly scrub the potatoes and drain. Remove any dark or soft spots and pierce each gently with a knife. Cut any larger potatoes in half. The potatoes need to be about the same size to cook evenly. Place the potatoes in a medium pot and cover with cold water. Add 2 teaspoons salt. Bring up to a boil over high heat. Reduce to a simmer. Cook until the potatoes are fork tender, about 15 minutes. Drain in a colander and set aside.
Meanwhile, dice the celery and Bermuda onion and set aside. In a large bowl, whisk together the mayonnaise, Spicy Slatherin’ Sauce and Dijon mustard. Fold in the parsley and the almonds. Season to taste with salt and pepper. When the potatoes are cool enough to handle, coarsely chop them so that they are in a 1/2” dice. Fold into the mayonnaise/Slatherin’ mixture. Stir evenly to coat. Cover with plastic wrap and refrigerate 2 – 3 hours before serving.