Sriracha Potato Salad

Memorial Day has come and gone, and as per tradition, I did nothing but eat and drink and sit by the pool. Actually, I only drank on Saturday night, but I went out for both brunch and dinner yesterday, where I ate a huge plate of penne vodka. I never order pasta at a restaurant! It was gluten free and I love penne vodka, what could I do? Well I did run 9 miles on Saturday and bike 16 miles today (yesterday I napped off my hangover.)

On Friday, I did a lot of cooking in anticipation of my husband coming home for the weekend (he is doing an Army training out of state all summer). He eats A LOT, and I feel bad that he has been eating Subway everyday. I made this potato salad. Next time, I would double the Sriracha. As my mom says, it is important to mix the ingredients of potato salad while the spuds are still warm. I think they absorb the flavor better.


  • 3 lbs red potatoes
  • 3-4 slices of bacon
  • 2.5 TBSP white vinegar
  • ¼ tsp salt
  • ¾ cup quality mayo [homemade or store-bought]
  • ¼ cup sour cream
  • 1.5 TBSP sriracha chili sauce [extra to taste]
  • ¼ cup chopped green onion
  • paprika, to taste
  1. Peel potatoes and chop into ¾-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. Cook bacon using your preferred method (I pan fried mine).
  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. Top with crispy bacon, chopped green onion, and paprika and serve at room temperature.
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