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sriracha potato salad
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4.84 from 6 votes

Sriracha Potato Salad

Sriracha adds a spicy kick to this potato salad recipe.
Prep Time45 mins
Cook Time10 mins
Course: Appetizer
Cuisine: Asian
Keyword: potato salad recipe, sriracha potato salad
Servings: 4 people
Calories: 214kcal

Ingredients

  • 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

  • Soak minced red onions in water for 15 minutes. This helps tone down the onion flavor, so it doesn’t overpower the other flavors.
  • Boil, peel, and cut potatoes into small pieces. Sprinkle the apple cider vinegar on top. Set aside to cool.
  • Boil the eggs. Cut into small pieces. Set aside to cool.
  • Chop the celery and dill into small pieces. Set aside.
  • Combine the sriracha, mustard, mayo, lime juice, and salt. Mix until well combined.
  • 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.
  • 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.

Nutrition

Calories: 214kcal | Carbohydrates: 31g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 731mg | Potassium: 781mg | Fiber: 3g | Sugar: 3g | Vitamin A: 360IU | Vitamin C: 18mg | Calcium: 61mg | Iron: 2mg