Sriracha Potato Salad
Sriracha adds a spicy kick to this potato salad recipe.
- Prep time
- 45 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup red onion (minced)
- 1 ¼ lb russet potatoes (boiled, peeled, and cut into small pieces)
- 1 tbsp apple cider vinegar
- 3 eggs (boiled and cut into small pieces)
- 3 stalks celery (minced)
- 2 tbsp dill (minced)
- 2 tbsp sriracha
- 2 tbsp mustard
- ¼ cup mayonnaise
- ½ tsp salt
- 2 tbsp lime juice
Instructions
- 1
Soak minced red onions in water for 15 minutes. This helps tone down the onion flavor, so it doesn’t overpower the other flavors.
- 2
Boil, peel, and cut potatoes into small pieces. Sprinkle the apple cider vinegar on top. Set aside to cool.
- 3
Boil the eggs. Cut into small pieces. Set aside to cool.
- 4
Chop the celery and dill into small pieces. Set aside.
- 5
Combine the sriracha, mustard, mayo, lime juice, and salt. Mix until well combined.
- 6
Now it’s time to put it all together! Add the potatoes, eggs, celery, onion, and dill into a large bowl. Drizzle the sriracha mayo on top. Mix until well incorporated.
- 7
Taste for flavour and add more salt if needed. Put it in the fridge for 30 minutes before serving. This helps all the flavours combine.