Crispy Potato Salad with Sriracha Mayo Recipe
Introduction
This crispy potato salad with sriracha mayo is a flavorful twist on a classic favorite. Roasted potatoes get a spicy and creamy coating, making it a perfect side dish for any meal.
Ingredients
- 4 cups potatoes, cut into bite-sized pieces
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 2 green onions, thinly sliced
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Toss the cut potatoes with a little oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 25-30 minutes, turning halfway, until golden and crispy.
- Step 2: In a bowl, mix the mayonnaise and sriracha until well combined. Once the potatoes are roasted, allow them to cool slightly, then toss them gently with the spicy mayo and sliced green onions.
Tips & Variations
- For extra crispiness, soak potatoes in cold water for 30 minutes before roasting and dry thoroughly.
- Adjust the amount of sriracha to control the heat level to your liking.
- Add chopped fresh herbs like cilantro or parsley for a fresh twist.
Storage
Store the potato salad in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or enjoy it cold for best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes for this salad?
Yes, waxy potatoes like Yukon Gold or red potatoes work well as they hold their shape better when roasted.
Is there a substitute for mayonnaise in the dressing?
You can use Greek yogurt or sour cream as a lighter alternative, which also pairs nicely with the sriracha.
PrintCrispy Potato Salad with Sriracha Mayo Recipe
This Crispy Potato Salad with Sriracha Mayo is a vibrant twist on the classic potato salad, featuring perfectly roasted potatoes tossed in a creamy, spicy mayonnaise infused with sriracha and fresh green onions for a deliciously bold flavor and satisfying crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Potatoes
- 2 pounds Yukon Gold or red potatoes, cut into 1-inch cubes
Sriracha Mayo
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce (adjust to taste)
Garnish
- 3 green onions, thinly sliced
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat and prepare potatoes: Preheat your oven to 425°F (220°C). Wash and cube the potatoes into evenly sized 1-inch pieces to ensure they cook uniformly.
- Roast the potatoes: Spread the cubed potatoes on a baking sheet in a single layer, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes, turning halfway through, until the potatoes are golden and crispy on the outside and tender inside.
- Make the sriracha mayo: While the potatoes are roasting, mix mayonnaise and sriracha in a bowl until well combined. Adjust the sriracha quantity depending on your preferred spice level.
- Combine salad ingredients: Once the potatoes are done and cooled slightly, transfer them to a large bowl. Pour the sriracha mayo over the potatoes and gently toss to coat evenly.
- Add green onions and season: Stir in the thinly sliced green onions and taste, then add extra salt or pepper if needed.
- Serve: Serve the salad warm or at room temperature as a bold, flavorful side dish.
Notes
- For extra crispiness, parboil the potatoes for 5 minutes before roasting.
- If you prefer a milder salad, reduce the amount of sriracha or substitute with a milder hot sauce.
- This salad is best served within a few hours to enjoy the crisp texture of the potatoes.
- Adding fresh herbs like cilantro or parsley can enhance the flavor profile.
Keywords: crispy potato salad, sriracha mayo, roasted potatoes, spicy potato salad, green onion potato salad
