Real Recipes From Real Home Cooks ®

bonnie’s lemon pepperoncini potato salad

Recipe by
BonniE !
Cottonwood, CA

If you are looking for a different potato salad, this is it. It has bold, addictive flavors, and the best part about this recipe is that you are getting two for one. You can make it as a hot side dish for dinner that will go with any pork, beef, chicken, or fish, and then turn what is leftover into a wonderful potato salad for the next day! Excited? I am! Enjoy!

yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For bonnie’s lemon pepperoncini potato salad

  • 6 medium size red potatoes
  • 3 tablespoons butter
  • 1/2 cup young tender green onions, chopped fine
  • 1/4 cup pepperoncini peppers chopped fine.
  • 2 tablespoons fresh parsley, chopped fine
  • 2 tablespoons lemon juice
  • 1teaspoon minced fresh garlic
  • 1/2 teaspoon lemon pepper seasoning
  • kosher salt to taste
  • coarse ground black pepper taste
  • 1/2 cup best foods mayonnaise
  • 2 teaspoons celery seeds

How To Make bonnie’s lemon pepperoncini potato salad

  • Select a thin skinned red potato if possible.
    Select thin skinned red potatoes if possible. Scrub them well, remove any blemishes, and no need to peel.
  • Red potatoes
    Cut the small potatoes into quarters, cut larger potatoes into chunks. They cook better if they are more uniform in size.
  • Quarter the potatoes.
    They should look like this.
  • Cover red potatoes with about an inch of water.
    Cover the potatoes with about an inch of water and bring them to a boil and turn the heat to low and simmer until done but still firm. Don't overcook.
  • Young tender onions chopped
    Chop the onions fine and set aside.
  • Select four medium size pepperoncini peppers
    Select four small pepperoncini peppers and remove the stems, but not the seeds.
  • Chop peppers fine.
    Chop the pepperoncini peppers fine. Gather all the other ingredients to make the dish.
  • Simmer potatoes until tender, then drain.
    When the potatoes are tender, drain in a colander, then dump the potatoes back into the hot pot with the lid.
  • Put drained potatoes back in the hot pot. Add butter and all seasonings except mayonnaise.
    Push the potatoes to the side of the pot, and quickly add the rest of the ingredients, starting with the butter first. Push the potatoes back over the top of the ingredients, add the lid and turn the burner on low for 2 minutes. Turn the burner off, This melts the butter, and heats up the garlic, peppers and seasonings.
  • Gently fold the potatoes into the butter, peppers, and seasonings until potatoes are coated with the mixture. Place the lid on the pot. Let it cool to room temperature. This makes a good side dish for any meat, fish, pie, or poultry.
    Gently mix the potatoes until they are coated with the hot butter mixture. At this point, you have a great side dish that goes with any fish, meat, pork, or chicken! But we are making an equally great potato salad, so we will now need to let this mixture come to room temperature before adding the dressing.
  • Add the mayonnaise. Gently fold it into the potatoes. I break the large potato chunks in half with the spoon. Mix it well.  Taste and add more salt if needed.
    Mix the mayonnaise and the celery seeds until well combined. Fold the mixture into the cooled potatoes. I love this texture, it is creamy like mashed potatoes with small chunks of potatoes. I use my spoon to cut any potatoes that are too big. Let the mixture sit overnight or at least 6 hours until the flavors have married. Enjoy!
  • I love the texture of this salad. It is creamy like mashed potatoes , but also chunky.
    Here is how it looks!
  • Bonnie's Lemon Pepperoncini Potato Salad.   Enjoy!
    Cook's Tip: Usually, I make this recipe as a hot potato side dish, and then make what is leftover into a potato salad to be used the next day.
  • Chilled.
    Yummy! Want a bite?