Sriracha Potato Salad Recipes

SRIRACHA POTATO SALAD

Steps:

• Boil potatoes with skin on until tender. Once done, drain and skin potatoes; discard the skin and dice potatoes.
• While potatoes are boiling, in a medium bowl combine mayonnaise, Sriracha and lemon juice; set aside. Prepare remaining ingredients.
• Once potatoes are cooked, peeled and diced, place in bowl with mayonnaise mixture. Add on top remaining ingredients and toss gently until mixed. Serve warm or cold.
• NOTE: Adding the potatoes to the sauce mixture while still hot/warm ensures that the potatoes can better absorb the spicy sauce.

SRIRACHA & LIME POTATO SALAD

Steps:

• Tip the potatoes into a large pan of cold salted water. Bring to the boil, then reduce the heat and simmer for 15-18 mins until tender. Drain and leave to cool completely.
• Whisk the mayonnaise with the soured cream, sriracha, lime zest and juice, the honey, half the spring onions, most of the coriander and some seasoning.
• Toss the cooled potatoes with the sriracha-mayonnaise mixture until all the potatoes are coated. Tip into a serving bowl and scatter over the remaining spring onions, the rest of the coriander and chilli flakes, if you like.

SRIRACHA POTATO SALAD #SP5

Steps:

• 1. Place 1 package Simply Potatoes® Diced Potatoes with Onion in a medium saucepan with 1/2 cup water. Bring to a boil; reduce heat to medium-low and cover. Cook about 10 minutes or until potatoes are just tender. Drain water.
• 2. In the meantime, in large bowl whisk together mayonnaise, Sriracha sauce and mustard until smooth. Add cooked potatoes and stir. Refrigerate at least 30 minutes to fuse flavors.

BEST CLASSIC POTATO SALAD

Steps:

• Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
• Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
• Peel and chop eggs and set aside.
• Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
• Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.