Tater Salad

I saw this awesome potato salad recipe on Racheal Ray's 30-minute meals a couple of years ago and decided to give it a shot.  After slightly tweaking the ingredient list, it is now one of my favorite side dishes when I'm craving something hot and spicy.

The original recipe calls for 1 tbsp. of ground fennel.  Fennel tastes like black licorice.  So.... as you are reading about the deliciousness below, try imagining the same salad with some diced black Twizzlers in the mix.  Yucky!

Potato Salad Fra Diavolo
Recipe adapted from here.

Ingredients

• 2.5 lb. baby Yukon gold potatoes, halved 
• 1 tbsp. smoked sweet paprika
• 2 tbsp. chili powder
• 1 tbsp. grill seasoning or coarse salt and pepper
• 2 tbsp. grainy mustard
• 2 tbsp. red wine vinegar
• 3 tbsp. extra virgin olive oil
• 1 small red onion, chopped
• 4 celery ribs, chopped 
• 1 fresh jalapeno, diced (optional)

Directions 

1. Boil potatoes for 10-15 minutes or until tender. 
2. While potatoes are cooking, combine the spices, mustard, and vinegar in a large bowl. Whisk in the olive oil.
3. Stir celery, onion, and jalapeno into the bowl.
4. Drain potatoes and toss them with the dressing while they are still hot.