Holy crap was this stuff hot. Granted I'm a whitebread boy from South Jersey, but whoo! Anyhow, here's what happend. I nabbed some boar's head gen-u-wine casing beef franfurters and figured that potato salad would go good with grilled dogs.
So I cook the taters and decide that instead of relish and mayo, I'll use some horseradish mustard, garlic, onion powder, rice vinegar and 1/4 TEASPOON of Thai chili powder. Should be just a little spicey, right? No, sir-e-bob, this stuff was up there with kimchi for hot. I saved about a cup and rinsed the rest of the taters and made more conventional potato salad for Sara and Rowen. They said it was yummy! (Praise does not come easily from my wife and child) Here's the recipe for the hot stuff:
3 c. Sliced and boiled potatoes
1 c. mayo ( I like helman's)
3 tbl horseradish mustard (Grey Poupon)
1 tbl rice vinegar
1/4 tsp Thai Chili powder
5 hard shakes of the garlic powder jar
3 hard shakes of the onion powder
Put the potatoes in a big bowl, mix the other ingredients in a different bowl, pour them over the taters, mix gently so you don't mash your taters. Chill.
After being the fridge for about 6 hours, the salad was just spicey hot, not oh-dear-lord-jesus-i-have-just-ingested-napalm hot.
If you eat spicey stuff all the time, this might be pretty tame. Since Sara thinks spice means adding dill to the sour cream, I don't eat spicey that oftern. Even deep in West Texas.
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