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Bacon Sriracha Potato Salad
5 from 69 votes

Bacon Sriracha Potato Salad

Bacon Sriracha Potato Salad combines tender cooked red potatoes with crispy bacon and a creamy dressing seasoned with sriracha, sour cream, and mayonnaise. The salad is balanced with a splash of vinegar and green onions, offering a rich, spicy, and tangy flavor profile perfect for picnics or barbecues.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8 servings
Calories: 312 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Peel potatoes and chop into 3/4-inch cubes.
  2. Place potatoes in a large pot and cover with cold water, about 1 inch above the potatoes.
  3. Set burner to high and bring water to a boil.
  4. 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.
  5. Once a rolling boil is reached, reduce heat to low and simmer, stirring occasionally, until potatoes are fork tender. (approx. 8 minutes)
  6. Drain potatoes and move to a large mixing bowl.
  7. Add salt and vinegar and combine gently with a rubber spatula/bowl scraper.
  8. Allow to cool slightly, letting the potatoes sit for around 15 minutes.
  9. Combine mayonaise, sour cream, and sriracha chili sauce in a small bowl.
  10. Once the potatoes have cooled a bit, fold in using the rubber spatula.
  11. 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!
  12. Top with crispy bacon, chopped green onion, and paprika and serve at room temperature.
  13. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 312

% 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.