Bonnie !


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!


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15 Min
20 Min
Stove Top



  • ·
    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



  1. Select thin skinned red potatoes if possible. Scrub them well, remove any blemishes, and no need to peel.
  2. Cut the small potatoes into quarters, cut larger potatoes into chunks. They cook better if they are more uniform in size.
  3. They should look like this.
  4. 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.
  5. Chop the onions fine and set aside.
  6. Select four small pepperoncini peppers and remove the stems, but not the seeds.
  7. Chop the pepperoncini peppers fine.
    Gather all the other ingredients to make the dish.
  8. When the potatoes are tender, drain in a colander, then dump the potatoes back into the hot pot with the lid.
  9. 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.
  10. 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.
  11. 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!
  12. Here is how it looks!
  13. 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.
  14. Yummy! Want a bite?

Printable Recipe Card


Course/Dish: Salads
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy

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