Fiery Bacon Sriracha Potato Salad Recipe For Bold Flavor Fans

Summer barbecues come alive with this irresistible spicy bacon sriracha potato salad that delivers a kick of flavor in every bite.

Creamy potatoes mingle with crispy bacon bits and a bold sriracha punch that awakens taste buds.

The tangy dressing weaves through tender potato chunks, creating a harmonious blend of heat and comfort.

Smoky bacon adds depth and crunch to this crowd-pleasing side dish.

Each forkful promises a burst of zesty goodness that keeps people coming back for more.

Perfectly balanced and packed with bold flavors, this potato salad elevates any outdoor gathering or weeknight dinner.

Prepare to be the star of your next potluck with this unforgettable recipe.

How to Make Bacon Sriracha Potato Salad with a Kick

• Boil Potato Chunks

Toss chopped potatoes into a big pot of salted water. Heat until bubbling, then lower flame and cook for 10-12 minutes until soft enough to pierce easily with a fork. Drain and let cool slightly.

• Whip Up Spicy Sauce

In a spacious mixing bowl, blend mayonnaise, sour cream, sriracha, Dijon mustard, vinegar, garlic powder, salt, and pepper until creamy and well combined.

• Mix and Fold

Gently combine cooled potato chunks with the zesty sauce. Sprinkle in crispy bacon bits and green onion slices. Toss everything together so each potato gets a delicious coating.

• Chill and Serve

Pop the potato salad into the refrigerator for at least an hour, allowing flavors to mingle and intensify. Before serving, garnish with extra green onions for a fresh pop of color and flavor.

Tweaks to Spice, Cream, or Add Texture

• Choose waxy potatoes like Yukon Gold or red potatoes for the best texture and flavor absorption.
• Cook bacon until extra crispy to add a satisfying crunch and intense smoky flavor to the salad.
• Adjust sriracha amount to match your spice tolerance – start with less and add more gradually.
• This potato salad tastes even better after 24 hours, allowing flavors to fully develop in the refrigerator.
• Replace bacon with crispy tempeh bits for a vegetarian version, or use Greek yogurt instead of sour cream for a lighter alternative.

Serve This Potato Salad Cold or Room Temp

• Spicy Picnic Perfection: Serve this zesty potato salad at summer barbecues or outdoor gatherings to wow your friends with bold flavors.
• Hearty Side Companion: Pair alongside grilled meats like steak, chicken, or burgers to create a complete and satisfying meal with an extra kick.
• Tailgate Touchdown: Bring this crowd-pleasing dish to sports events or game day parties where everyone loves a delicious, slightly spicy potato salad that stands out from traditional recipes.
• Quick Lunch Star: Pack in a lunch container for a work or school meal that delivers exciting taste and will make your midday break something to look forward to.

Storage Ideas That Keep It Bold and Balanced

• Keep this zesty potato salad sealed in an airtight container for 3-4 days. The flavors continue to develop, making each bite more delicious.
• Mix dressing and chop ingredients ahead of time. Store separately in refrigerator, combining just before serving to maintain crispy bacon texture.
• Always keep potato salad chilled below 40°F. Never leave at room temperature for more than 2 hours to prevent bacterial growth.
• Avoid freezing this salad. Mayonnaise-based dressings separate and potatoes become mushy when thawed, compromising the dish's delightful texture and taste.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 250 kcal

Servings: 7

Bacon Sriracha Potato Salad Ingredient Rundown

• Potatoes: Creamy, starchy foundation that absorbs flavors perfectly; choose waxy varieties like Yukon Gold for best texture and even cooking.
• Salt: Essential for enhancing potato flavor and seasoning water during boiling; use kosher or sea salt for richer taste.

• Mayonnaise, Sour Cream: Creamy base that provides rich, tangy backdrop; select full-fat versions for maximum smoothness and depth.
• Sriracha: Fiery hot sauce adding vibrant heat and complexity; adjust quantity based on personal spice tolerance.
• Dijon Mustard: Adds sharp, tangy punch and helps emulsify dressing; opt for smooth, high-quality variety.
• Vinegar: Introduces bright acidity to balance richness; white or apple cider vinegar works beautifully.
• Garlic Powder: Delivers subtle, consistent garlic flavor without raw garlic intensity; choose fresh, fragrant blend.
• Black Pepper, Salt: Classic seasoning duo for balanced, rounded flavor profile; freshly ground pepper recommended.

• Bacon: Crispy, smoky element that elevates entire dish; select thick-cut bacon for maximum crunch.
• Green Onions: Fresh, mild onion flavor with vibrant color; choose bright green, firm stalks for best results.

Tools That Help Mix Bacon Sriracha Potato Salad Easily

• Large pot: Essential for boiling and cooking potatoes evenly.
• Cutting board: Needed for chopping potatoes and green onions.
• Sharp knife: Perfect for precise potato and green onion cutting.
• Whisk: Crucial for blending dressing ingredients smoothly.
• Large mixing bowl: Ideal for combining potatoes, dressing, bacon, and onions.
• Colander: Helps drain potatoes after cooking.
• Measuring cups and spoons: Ensures accurate ingredient proportions.

Spicy Bacon Sriracha Potato Salad

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• Total Time: 30 minutes
• Yield: 7 1x

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Description

Sizzling bacon sriracha potato salad delivers a spicy kick that elevates classic picnic fare. Crisp potatoes mingle with smoky bacon and sriracha’s fiery heat, creating an irresistible side dish you’ll crave at every summer gathering.

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Ingredients

Scale 1x2x3x

• 2 lbs (907 g) baby red or Yukon gold potatoes, cut into bite-size pieces
• 6 slices bacon, cooked and crumbled
• ½ cup (120 ml) mayonnaise
• 2 tbsps sour cream
• 1–2 tbsps sriracha (adjust to taste)
• 1 tbsp Dijon mustard
• 2 tsps apple cider vinegar
• ½ tsp garlic powder
• Salt and pepper, to taste
• 2 green onions, sliced (plus extra for garnish)
• Chopped fresh parsley or chives for garnish (optional)

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Instructions

1. Potato Preparation: Submerge chopped potatoes in salted water, bringing to a vigorous boil, then reduce heat and simmer until potatoes reach a tender consistency when pierced with a fork, approximately 10-12 minutes. Thoroughly drain and allow to cool slightly.
2. Flavor Fusion: Whisk mayonnaise, sour cream, sriracha, Dijon mustard, vinegar, garlic powder, salt, and pepper in a spacious mixing bowl until achieving a harmonious, creamy texture.
3. Salad Assembly: Gently fold cooled potatoes into the prepared dressing, incorporating crisp crumbled bacon and thinly sliced green onions. Ensure each potato piece is evenly coated with the zesty sauce.
4. Flavor Melding and Presentation: Seal the salad and refrigerate for a minimum of one hour, allowing the ingredients to intermingle and develop a robust flavor profile. Before serving, garnish with additional green onions or fresh herbs to enhance visual appeal and taste complexity.

Notes

• Choose waxy potatoes like Yukon Gold or red potatoes for a creamy, smooth texture that holds together well during mixing.
• Adjust sriracha quantity based on heat tolerance; start with less and gradually add more to achieve perfect balance without overwhelming other flavors.
• Cook bacon until extra crispy to ensure crunchy texture throughout the salad and prevent sogginess when mixed with dressing.
• Allowing salad to rest in refrigerator for minimum 1 hour enables ingredients to meld, creating more complex and rich taste profile.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 7
• Calories: 250
• Sugar: 2 g
• Sodium: 400 mg
• Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 20 mg