Mama's High Strung ® potato salad Archives

Plated + Served: Sriracha Potato Salad

June18

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.

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Plated + Served: All American Potato Salad

August20

Want to know the most difficult thing about this potato salad? Shooting a photo for this website that does it justice.

This is actually a delicious tasting salad especially because it works so well with “add-ons”: chopped crisp bacon, shredded celery, hard-boiled eggs wedges, diced red and green pepper, minced dill pickles… the list goes on and on.

So, for now at least, forget that you need to buy school supplies and who knows what else to get the kids ready for “back to school.” Whip up this potato salad, make some sandwiches and have dinner outside tonight, while the weather is warm and beautiful.

And while you’re out there, take a family photo, too. They won’t be young forever!

All American Potato Salad

prep: 15 minutes
cook: 13 to 15 minutes
serves: 6 to 8

you’ll need…
2 lbs. waxy potatoes, like red potatoes
¾ cup mayonnaise (more or less to your taste)
¼ cup chopped parsley (or your favorite herb, like basil)
¼ cup finely minced onion
salt and pepper to taste

let’s get to it…
Boil a large pot of water with a little salt added to the water.
Scrub the potatoes, or peel them if you prefer, and cut into bite-sized pieces.
Cook the potatoes in the boiling water 13 to 15 minutes (depending on how small you cut them), until tender, but still firm.
Drain in a colander and rinse under cold water. Spread potatoes out on a baking sheet lined with a paper towel to cool.
Blend the mayonnaise, parsley and onion in a small bowl.
Place the cooled potatoes in a serving bowl and gently fold in the mayonnaise mixture using a rubber spatula so you don’t break the potatoes. Add more mayonnaise if the salad is not creamy enough. Season with salt and pepper to taste.
Refrigerate until ready to serve.

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Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com