If you love potato salad, and love hot and spicy – this is the potato salad you’ve been waiting for.   Still creamy and delicious, but the heat is kicked up with red hot wing sauce, and cayenne.  Add as much heat as you like.  {Are you looking for a one-alarm or a five-alarm experience?}  With added bacon and celery  this Firehouse Potato Salad is sure to be a hot ticket dish at your next picnic or barbecue.

P.S.  It might be a good idea to have plenty of lemonade on hand . . .   Sparkling Peach Lemonade, Brazilian Lemonade, Raspberry Lemonade, Sparkling Rhubarb Lemonade.  😉

Firehouse Potato Salad

Ingredients

2 pounds red potatoes, cooked and cooled completely

1/4 cup finely chopped celery

1/3 cup finely chopped red onion

8 slices bacon, cooked and crumbled (reserve a little for garnish, optional)

3/4 cup mayonnaise

1/4 cup sour cream

3 tablespoons red hot wing sauce (more to taste)

1 tablespoon finely chopped fresh chives (more for garnish, optional)

large pinch of cayenne pepper (more to taste)

salt and pepper to taste

Directions

Cut the potatoes into bite-sized pieces in a large bowl.  Add the celery, onion, and bacon.  Whisk together the mayonnaise, sour cream, wing sauce, chives, and cayenne pepper.  Spoon it over the potato mix and gently fold until everything is well combined.

Refrigerate at least one to two hours  to allow the flavors to blend.   Drizzle with additional hot sauce and garnish with more bacon and chives if desired.