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Pepperoncini Potato Salad

Peperoncini Potato Salad

This Pepperoncini Potato Salad is made with simple and easy to find ingredients. The slight heat from the pickled pepperoncini peppers is the perfect match for the creaminess of the potato salad.
5 from 4 votes
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Course: Salad
Cuisine: American
Keyword: gluten free, Pepperoncini Pepper, Salad, Side Dish
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
Author: Lyndsay Baker


  • 6 Large Russet Potatoes
  • 1/4 Cup White Vinegar
  • 1/3 Cup Mayonnaise
  • 1 Tsp Salt
  • 1/2 Cup Pepperoncini Peppers sliced
  • 2 Tbsp Green Onion chopped


  • 1. Peel the potatoes, then cut them into small cubes. In a large pot cover the cubed potatoes with water then boil for approximately 20 minutes or until the potatoes are tender.
  • 2. Remove 2/3 of the potatoes from the water using a slotted spoon. Continue to cook the remaining potatoes for a few more minutes or until soft. Strain the remaining potatoes then use a masher to mash them up. Set both the mashed and the unmashed  potatoes aside to cool.
  • 3. Once the potatoes have cooled completely, add the mayonnaise, salt and vinegar to the mashed. Mix very well, then add in the remaining cooled potatoes. Slice up the pepperoncinis and mix them into the salad. Chop up then sprinkle the top of the salad with the green onion.
  • This Pepperoncini Potato Salad recipe makes 6 servings.