I love trying to come up with different variations of foods and since I love Sriracha sauce and potato salad, I thought coming up with a recipe for that would be great. I was also thinking of trying BBQ potato salad. I posted a “sort of poll” on my Facebook fan page and most everyone said that I should make it with Sriracha!! So my Sriracha Potato Salad has been born!! What I love about Sriracha sauce is that it’s spicy, but it doesn’t give you that fire burning feeling in your throat like regular hot sauce does. I find that Sriracha has a really great flavor with a bit of heat. For those of you who don’t like things hot and spicy, you can definitely add less. I am not a big fan of very hot foods at all, but like I said, Sriracha is different than most hot sauces. At least that is how I find it to be. It’s quite the versatile sauce as you can make it with shrimp and chicken, which I have and will be putting up a post about Sriracha Shrimp one of these days. I have another potato salad recipe that I think you all would like, which is called Horseradish Mustard Potato Salad and it can be found here!
So to see how I made my Sriracha Potato Salad, keep reading. Oh btw, this is also one of those really easy recipes.
|Sriracha Potato Salad|| |
- 5-6 medium red skinned potatoes (I like to leave the skin on)
- 2 stalks celery, chopped finely
- ¼ to ½ cup red bell pepper, chopped finely
- ¼ cup red onion, chopped finely
- ¼-1/2 cup light mayonnaise (you could use regular or even fat free)
- 1-2 tbsp. Sriracha sauce (less or more, depending upon how spicy you want it)
- 1 (1.25 oz) can of sliced black olives
- Salt, to taste
- Place the potatoes in a large deep pot, like a Dutch oven, cover with water. Add a bit of salt. Cook on medium heat until boiling. Once boiling, turn down the flame to medium low and cook about 20-30 minutes or until potatoes are tender.
- When they are done, place in a bowl and let cool. Once cooled, cut potatoes in chunks and mash with a potato masher. I like mine a bit chunky but you can mash it very fine, if you want.
- In a large glass measuring cup add the mayonnaise, Sriracha sauce, salt, onions, peppers, olives and celery. Mix well. Add to the potatoes, stir to combine. Cover and refrigerate for at least an hour until chilled. Serve and Enjoy!