Believe it or not, National Picnic Day is April 23rd. Some years, it’s just so difficult to believe that it will be warm enough to sit outside and eat already.
But, you can absolutely make the most of it when you add some fire to the mix. Not literally, of course; a little Mad Dog is all you need to warm your bones and enjoy the flavor of any dish put in front of you.
It certainly transforms this potato salad into the crowning glory of any picnic – or BBQ for that matter. It serves six people comfortably, but there’s every reason to believe that you should make more; it’s totally addictive.
Give it a try; you’ll see just what we mean. (Oh, and feel free to add more Mad Dog if you can take the heat – and we know that you can.)
3 pounds Red potatoes, peeled, cut into ¾” cubes
Water, for boiling
4 slices Bacon
2½ tablespoons White wine vinegar
¼ teaspoon Salt
2 tablespoons Mad Dog 357 Reaper Sriracha Hot Sauce
¾ cup Mayonnaise
¼ cup Sour cream
¼ cup Green onion, chopped
sprinkling Chili powder
Place the cut potatoes in a large pot. Add enough water to cover, plus an extra inch. Turn the burner to high heat until the water begins to boil, then reduce to medium or medium-high (just enough to keep it simmering, but not so high that the water boils over). Cook until the potatoes are tender, about 10 minutes.
When a fork glides through the potatoes easily, remove from the heat and drain in a colander.
Meanwhile, fry the bacon in a skillet over medium-high heat until crispy and golden. Remove from the heat, drain on paper towel, and crumble or chop when cool enough to touch.
After draining the potatoes, place in a large mixing bowl and add the salt and vinegar. Toss to combine.
While potatoes and bacon are cooling, combine the Mad Dog 357 Reaper Sriracha Hot Sauce with the mayo and sour cream in a small bowl. Then, fold into the potatoes.
Scoop into a serving or picnic-safe bowl and top with the bacon, green onions, and sprinkle over some chili powder.
Serve warm, at room temperature, or cool – it’s totally up to you.