BACON SRIRACHA POTATO SALAD
Spice up your Spring and Summer barbecues, picnics, and parties with
this zesty & feisty side dish!
Author: Jenn | Peas&Crayons
- 3 lbs red potatoes
- 3-4 slices of bacon
- 2.5 TBSP white vinegar
- 1/4 tsp salt
- 3/4 cup quality mayo [homemade or store-bought]
- 1/4 cup sour cream
- 1.5 TBSP sriracha chili sauce [extra to taste]
- 1/4 cup chopped green onion
- paprika, to taste
- Peel potatoes and chop into 3/4-inch cubes.
- Place potatoes in a large pot and cover with cold water, about 1 inch above the potatoes.
- Set burner to high and bring water to a boil.
- While you wait, line a rimmed baking sheet with parchment paper and top with 3-4 slices of bacon. Set oven to 400 degrees F and place the baking sheet inside [no need to pre-heat] on the center rack. Bake for 20 minutes until crispy and golden. Alternatively you can fry the bacon if you prefer.
- Once a rolling boil is reached, reduce heat to low and simmer, stirring occasionally, until potatoes are fork tender. [approx. 8 minutes]
- Drain potatoes and move to a large mixing bowl.
- Add salt and vinegar and combine gently with a rubber spatula/bowl scraper.
- Allow to cool slightly, letting the potatoes sit for around 15 minutes.
- Combine mayonaise, sour cream, and sriracha chili sauce in a small bowl.
- Once the potatoes have cooled a bit, fold in using the rubber spatula.
- If you'd like spicier spuds, feel free to add extra sriracha to the mix. Made as written, the recipe is zesty but not quite face-kicking spicy. I'll leave that up to you! Mwah!
- Top with crispy bacon, chopped green onion, and paprika and serve at room temperature.
- Serve alongside your trusty bottle of Sriracha so anyone willing to walk on the wild side [it's delicious!] can turn up the heat with a little extra kick!
Source, images, credits & more information: Peas&Crayons