</ You know the old saying: When March comes in like a lamb, it goes out like a lion. And vice verse. March 2013 is coming in like a lamb here, so I'm expecting some serious snow in a few weeks.

Whatever the weather outside, there's nothing like some good potato salad inside. Inside the house, and inside the stomach!

Texas Pepper Jelly has posted several awesome potato salad recipes, but this one, which uses Pineapple Sweet Fire Pickles, is my favorite so far. Potato salad is supposed to have a little kick to it; well, ours has a BIG kick to it! Big kick – bit hit!

Ingredients:

4 large potatoes, peeled and cubed, boiled
4 large potatoes skin-on and cubed, boiled
1/2 cup diced green pepper
1/2 cup diced red pepper
1/4 cup pimento
1/2 cup diced onion
2 boiled eggs, diced
1/2 cup Pineapple Sweet Fire pickles, diced
2 tablespoons yellow mustard
1 cup mayonnaise or Miracle Whip (I use Miracle Whip)
dash salt
dash pepper
dash paprika

What to do:

In a large bowl, mix all of the above ingredients except the paprika thoroughly. Be careful that you don’t mash the boiled potatoes. The skin on the unpeeled potatoes will probably slip off; this is okay. Just mix it in along with everything else.

Put the thoroughly mixed ingredients in a nice serving bowl, if you’re eating soon, or in a Tupperware-type bowl with a sealing lid, if you’re making your potato salad well ahead of time. Sprinkle the paprika over the top of the salad, cover, and refrigerate. Try to get the salad good and cold before you serve it; I usually make it a day ahead so the flavors and textures have time and opportunity to blend well.

Our Pineapple Sweet Fire Potato Salad is the perfect accompaniment to some good BBQ or grilled chicken or pork, and of course the best grilled meat will be covered with Texas Pepper Jelly’s Rib Candy or rubs.

Add to these some baked beans and maybe some corn (on the cob, in season) and you’ve got my all-time favorite meal of all time.