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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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