Bacon Sriracha Potato Salad
User Reviews
5
Bacon Sriracha Potato Salad
Description
This potato salad uses diced red potatoes that hold their shape after boiling until fork tender. Crispy bacon adds a smoky crunch, while a dressing made from mayonnaise, sour cream, and sriracha brings creaminess and a mild heat. White vinegar and salt enhance the flavors with acidity and seasoning. Green onions and paprika are included for additional layers of savory taste and color.
Cooking the bacon in the oven on a parchment-lined baking sheet yields evenly crisp slices. Mixing the dressing separately before folding into cooled potatoes helps maintain texture and incorporation. The result is a creamy, slightly spicy potato salad with crispy bacon pieces distributed throughout.
This salad works well as a side for grilled meats or as a stand-alone picnic dish. The red potatoes contribute a buttery texture that resists breaking down, keeping the salad visually appealing.
Swapping sour cream for extra mayonnaise can make the dish paleo or dairy-free if needed. Using the America's Test Kitchen method for boiling potatoes ensures reliable results, and nutrition estimates should be adjusted to specific ingredients and portions.
Ingredients
- 3 lbs potato red
- 3-4 lices Bacon
- 2.5 TBSP white vinegar
- ¼ tsp salt
- ¾ cup mayonnaise homemade or store-bought, quality
- ¼ cup sour cream
- 1.5 TBSP sriracha plus extra to taste
- ¼ cup green onion chopped
- 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
- Using red potatoes preserves shape and texture after cooking, ideal for this salad.
- Oven-baked bacon provides crispy texture evenly; frying is an alternative method.
- Substitute sour cream with extra mayonnaise to make a paleo or dairy-free version.
- Follow established cooking techniques for consistent potato doneness and salad quality.
- Adjust nutritional info based on specific ingredients and servings used.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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