I love Sriracha mayo for my fries, wouldn’t it be equally good as a potato salad? I have been wanting to make this salad for a while, I had never heard of such a thing but I figured it would have to be good. So I started formulating this in my head, and finally brought it to fruition in bright reality and bold flavors. One thing that always used to bother me about potato salad is that it was too much bland potato, big pieces of potato with only a small amount of dressing, it made no sense. Cutting the pieces smaller certainly would not work, they would boil away to nothing; but slightly mashing them, now that would be perfect! That is how I make all my potato salads now, and each time is perfection. (except crack salad, I go traditional cuts for that because my friend Jenn would kill me if I changed her recipe)
This is GOOD, real good. I tried making it two ways with the bacon, and without the bacon for my vegetarian friends, and it was delicious both ways. When making without the bacon I used an additional scallion. Really, seriously either way, it’s amazing! And since it has bacon in it, that makes it acceptable for breakfast, right? I kind of want to put a fried egg on top, am I crazy?
This will tantalize your taste buds in a way you never thought potato salad would. It has just the right amount of sriracha so that it won’t burn your mouth off or any other part of your body. Although I wouldn’t recommend it for babies, it would be fine for adventurous teenagers. 😉
- 24oz (1lb 9oz) small red potatoes
- 2 tablespoons kosher salt (for the water)
- 1/2 lb bacon
- 8 oz mayo (about 1cup)
- 3oz sour cream (about 1/4 of a cup)
- 1/2 oz sriracha (a tablespoon or two)
- 2 large scallions or 3 if omitting the bacon (If using medium scallions use 3, if small use 4)
- A generous pinch of ground pepper
- Make your bacon ahead of time (350 oven for about 20 minutes or till done, I like mine extra crispy) and drained on a paper towel (save the grease in a cup in the fridge of course)
- Wash the potatoes and leave whole, if some are strikingly bigger than the others, cut those in half so that they cook evenly
- Place in a good size pot, add the 2 tablespoons salt and cover with about 4-5 inches of water
- Cover the pan with a lid, turn on high, set the timer for 25minutes
- The potatoes will come to a boil, let them cook at that covered boil till the timer rings. You may need to adjust the heat to medium/high depending on your stove. Again just let them boil covered, no need to stir. I start the timer from when I turn the burner on, and this always works for me. If you want to test for doneness, pierce a potato with a knife, if should slip off easily.
- Drain the potatoes, place in a good strong bowl, and lightly mash with a potato masher, allow to cool a bit
- In a separate bowl, weigh the mayo, sour cream and sriracha, add the pepper and whisk together
- Half the scallions lengthwise down and finely chop
- Crumble the bacon (maybe eat a piece or two, you know, for quality control)
- Pour the sriracha mix over the potatoes (make sure to scrape the bowl with a good rubber scraper to get every morsel of deliciousness)
- Toss in the scallions and bacon, and mix together using the rubber spatula and a folding motion
- That is it, your done! Stick in a spoon in the amazing sriracha potato salad you just made, and eat up!