Sriracha Potato Salad
Sriracha adds a spicy kick to this potato salad recipe.
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