Bacon Sriracha Potato Salad
User Reviews
5.0
69 reviews
Excellent
Bacon Sriracha Potato Salad
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Spice up your Spring and Summer barbecues, picnics, and parties with this zesty Bacon Sriracha Potato Salad! This feisty side dish is loaded with flavor!
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Ingredients
- 3 lbs red potatoes
- 3-4 lices of bacon
- 2.5 TBSP white vinegar
- ¼ tsp salt
- ¾ cup quality mayo (homemade or store-bought)
- ¼ cup sour cream
- 1.5 TBSP Sriracha plus extra to taste
- ¼ cup chopped green onion
- paprika to taste
Instructions
- Peel potatoes and chop into 3/4-inch cubes.
- Place potatoes in a large pot and cover with cold water, about 1 inch above the potatoes.
- Set burner to high and bring water to a boil.
- While you wait, line a rimmed baking sheet with parchment paper and top with 3-4 slices of bacon. Set oven to 400 degrees F and place the baking sheet inside (no need to pre-heat) on the center rack. Bake for 20 minutes until crispy and golden. Alternatively you can fry the bacon if you prefer.
- Once a rolling boil is reached, reduce heat to low and simmer, stirring occasionally, until potatoes are fork tender. (approx. 8 minutes)
- Drain potatoes and move to a large mixing bowl.
- Add salt and vinegar and combine gently with a rubber spatula/bowl scraper.
- Allow to cool slightly, letting the potatoes sit for around 15 minutes.
- Combine mayonaise, sour cream, and sriracha chili sauce in a small bowl.
- Once the potatoes have cooled a bit, fold in using the rubber spatula.
- If you'd like spicier spuds, feel free to add extra sriracha to the mix. Made as written, the recipe is zesty but not quite face-kicking spicy. I'll leave that up to you! Mwah!
- Top with crispy bacon, chopped green onion, and paprika and serve at room temperature.
- Serve alongside your trusty bottle of Sriracha so anyone willing to walk on the wild side [it's delicious!] can turn up the heat with a little extra kick!
Notes
- I use the America's Test Kitchen method for prepping my potatoes, since it's never failed me and always yields perfect results, if you're a potato salad making pro and have a technique you adore, go for it! For best results, grab red potatoes for this salad, their buttery texture is perfect for potato salad and they hold their shape even after little manhandling to fold in the sauce. Russet potatoes will also work, but will smush and crumble a bit easier.
- America's Test Kitchen
- To make this paleo or dairy-free, simply swap the sour cream for extra mayo and you're good to!
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
312kcal
(16%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Cholesterol
18mg
(6%)
Sodium
362mg
(15%)
Potassium
809mg
(23%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
101IU
(2%)
Vitamin C
17mg
(19%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 362mg | 15% |
| Potassium | 809mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 17mg | 19% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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