If you’re like me and can’t get to a BBQ on this 4th of July, you may find yourself being one of the folks that ends up bringing a side dish to the party. Well this recipe from Chef from Hell may be just the thing to kick up that festive 4th of July – chilehead style. Everyone have a safe & happy 4th of July! Laura & I are headed down to Coney Island (again) this year to watch Kobayashi in action.

Ingredients:
5 lb Red Potatoes
1 large Red Bell Pepper; stem removed, cored & diced
1 large Green Bell Pepper; stem removed, cored & diced
2 stalks Celery, leaves removed & diced fine
2 Red Onions, diced fine
2 TBS diced Scallions
3 dried Habanero Pepper pods, stems removed & crushed up

Note: As a precaution, always wear protective gloves when handling hot chile peppers!

5 hard boiled Eggs, diced
1/2 cup Sweet Pickle Relish
2 TBS Worcestershire Sauce
2 1/2 cups Mayonnaise
1/2 cup Sour Cream
1/2 cup dark Brown Mustard
1 tsp Kosher Salt
1 tsp Butcher Cracked Black Pepper
1 tsp dark Chile Powder
1 tsp Cayenne Red Pepper

Cooking Procedure:
- Peel the potatoes & place them in a large pot
- Cover the potatoes with cold water
- Add 1 tsp Salt to the water & bring this to a boil
- Cook until potatoes are fork tender (not mushy)
- Drain potatoes through a colander
- Rinse the potatoes with cold water
- Let them drain once more for 10 minutes
- Cut the cooked potatoes into small cubes & place them in a large mixing bowl
- Add the red & green bell peppers, celery, onions, scallions, crushed habanero pepper pods, hard boiled eggs and the sweet pickle relish
- Mix well
- In another mixing bowl combine the remaining ingredients
- Mix well & pour this over the potato mixture
- Toss this until it is completely blended
- Cover potato salad tightly with plastic wrap
- Place it in the fridge for 2 hours to chill
- Before serving, toss the potato salad once more