tiger potato salad

Name: Tiger Potato Salad
Prep time: 5 min
Cook time: 4 h
Yield: 6
Cuisine: American
Ingredients: 1 1/2 pound(s) russet potatoes, peeled and cut into quartered; 1 medium vidalia onion, peeled and sliced; 2 - banana peppers, chopped; 4 - fresh jalapenos, diced; 4 tablespoon(s) tiger sauce, divided; 1 cup(s) half and half; 1/2 cup(s) sour cream; 1 tablespoon(s) honey mustard; 8 ounce(s) cream cheese, softened; 2 tablespoon(s) ranch seasoning; 3 teaspoon(s) onion powder

2 Pinches

raymond spencer

st bernard, LA

Updated on Mar 18, 2021

I created another bonus recipe of tiger sauce creation: this potato salad recipe is about to be exploded in tiger sauce, it contains no mayonnaise and hard-boiled eggs on this potato salad, and it's great on chicken, pork, and beef.

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prep time 5 Min

cook time 4 Hr

method Refrigerate/Freeze

yield 6 serving(s)

Ingredients

1 1/2 pounds russet potatoes, peeled and cut into quartered
1 medium vidalia onion, peeled and sliced
2 - banana peppers, chopped
4 - fresh jalapenos, diced
4 tablespoons tiger sauce, divided
1 cup half and half
1/2 cup sour cream
1 tablespoon honey mustard
8 ounces cream cheese, softened
2 tablespoons ranch seasoning
3 teaspoons onion powder

How To Make tiger potato salad

Step 1

Heat a large pot of salted water over medium-low heat. Add quartered potatoes; bring to a boil for 10 minutes or until the potatoes are soft and tender. Drain with colander.

Step 2

Transfer to a large container. Set aside.
Step 3

Heat olive oil in a large skillet over medium heat. Add sliced Vidalia onion, chopped banana peppers, and diced jalapenos and saute for 5 minutes until tender. Stir in 2 tablespoons of tiger sauce. Remove from heat.
Step 4

In a large bowl, combine half and half, sour cream, honey mustard, cream cheese, ranch seasoning, onion powder, and remaining tiger sauce; whisk together until blended.
Step 5

Pour cream mixture into cooked potatoes in a large container; mix well. Stir in onion mixture until combined.
Step 6

Cover and refrigerate for 4 hours before serving.
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