Plated + Served: Sriracha Potato Salad
Your potato salad is about to get a kick in the chops.
This summer, you’ll probably eat a lot of forgettable (but hopefully not regrettable) potato salads. Here’s one you’ll remember.
You start with the usual: mayo and potatoes, of course. But then, you’ll take a sharp left turn: mint, carrots and lemon juice. Oh, did I mention: Sriracha Sauce?
The garlicky sweet and salty Sriracha Thai chili sauce brings a bright umami curiosity to this usually reserved (and often bland) summer salad staple.
You’ll be tempted to go overboard with the Sriracha. Don’t… you’ll blot out the cool freshness of the mint. I threw in carrots for crunch, but, you can add celery to keep some semblance of the traditional recipe.
The summer heat is coming… in more ways than one.
Sriracha Potato Salad
prep: 15 minutes
cook: 15 minutes
you’ll need…
3 lbs. Yukon gold or red potatoes cut into 1-inch cubes
1 teaspoon salt
1 cup mayonnaise
¼ cup lemon juice
1 tablespoon Sriracha Sauce (or a little bit more to taste)
½ cup diced carrots
¼ cup chopped mint, divided
salt to taste
let’s get to it…
Place the potatoes in a large saucepan; cover with water. Add salt and bring to a boil over high heat. Cook for 10 to 15 minutes or until fork tender. Drain in a colander; spread out potatoes on a baking sheet lined with paper towels to cool.
Whisk the mayonnaise, lemon juice and Sriracha together in a large bowl. Stir in the carrots and mint, reserving a teaspoon or so of mint for garnish.
Fold in the cooled potatoes; season with salt to taste. Top with reserved mint. Serve immediately or refrigerate until ready to serve.
