Summer is starting to wind down, which means football season has begun and the tailgating grills are ready to burn. Nothing screams tailgating more than hotdogs and hamburgers but what about the important sides? Potato salad is a classic addition to any grill day and with the blank canvas of a potato, there are endless possibilities of flavor. I personally love adding heat to the cool potato salad and this recipe has a good kick that will work very well with your other grilled good. Add as little or as much spice as you want and enjoy!
- 2 pounds red potatoes
- 1/4 cup finely chopped celery
- 1/3 cup finely chopped red onion
- 8 slices bacon, cooked and crumbled
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons red hot wing sauce
- 1 tablespoon finely chopped fresh chives
- Large pinch of cayenne pepper (more to taste)
- Salt and pepper to taste
- Begin by cutting the potatoes into bite-sized pieces.
- Add the potatoes to a large pot and cover with water.
- Bring the pot to a boil and cook potatoes completely until tender.
- Allow the potatoes to cool completely.
- Once cool, add the celery, onion, and bacon.
- Whisk together the mayonnaise, sour cream, wing sauce, chives, and cayenne pepper.
- Spoon it over the potato mix and gently fold until everything is well combined.
- Refrigerate at least one to two hours to allow the flavors to blend. To really impress your fellow tailgaters, drizzle the salad with additional hot sauce and garnish with more bacon and chives.