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Frank's® RedHot®



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Servings: 20


  • 1 cup Shallots, diced
  • 1 tbsp. Vegetable oil
  • 5 lbs. Idaho potatoes, peeled, cooked firm but tender, small dice
  • 10 oz. Celery, small dice
  • 5 each Eggs, boiled, medium, diced
  • 1 cup Bacon slices, cooked crisp, diced
  • 3/4 cup Mayonnaise
  • 1/3 cup FRENCH'S® Spicy Brown Mustard
  • 1/3 cup Red wine vinegar
  • 1/4 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 1/4 cup Parsley, chopped
  • to taste Salt
  • to taste Pepper


  • 1. Sauté shallots in hot oil until soft. Transfer to large bowl.
  • 2. Add celery, eggs, bacon, mayonnaise, mustard, vinegar, RedHot and parsley to bowl; mix gently. Add salt and pepper
  • 3. Sauté portions as needed over medium heat until warmed through.