Crispy Potato Salad with Sriracha Mayo Recipe
Introduction
This Crispy Potato Salad with Sriracha Mayo is a flavorful twist on a classic dish. Crispy roasted potatoes are tossed in a creamy, spicy sauce, making it a perfect side for any meal.
Ingredients
- 4 cups potatoes, cut into bite-sized pieces
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 2 green onions, thinly sliced
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Spread the cut potatoes evenly on a baking sheet and roast for 25-30 minutes, turning halfway through, until golden and crispy.
- Step 2: In a bowl, mix the mayonnaise and sriracha to create the spicy mayo. Once the potatoes have cooled slightly, toss them with the spicy mayo and green onions until well coated.
Tips & Variations
- Use Yukon gold potatoes for a creamy inside and crispy outside texture.
- Add a squeeze of lime juice to the spicy mayo for a tangy kick.
- For extra crunch, sprinkle crispy bacon bits or toasted nuts on top before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain crispiness or enjoy chilled as a cold salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work well and add a natural sweetness that pairs nicely with the spicy mayo.
How spicy is this salad?
The level of heat depends on how much sriracha you add. You can adjust the amount to suit your taste, starting with less and adding more if desired.
PrintCrispy Potato Salad with Sriracha Mayo Recipe
This Crispy Potato Salad with Sriracha Mayo is a delightful twist on a classic side dish, featuring roasted crispy potatoes tossed in a creamy, spicy sriracha mayonnaise and garnished with fresh green onions. Perfect for summer barbecues or a flavorful addition to any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 2 pounds Yukon Gold potatoes, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Spicy Mayo
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
Garnish
- 3 green onions, thinly sliced
Instructions
- Prepare the Potatoes: Preheat your oven to 425°F (220°C). Cut the Yukon Gold potatoes into bite-sized pieces, ensuring they are relatively uniform for even roasting.
- Roast the Potatoes: Toss the cut potatoes in olive oil, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet lined with parchment paper to prevent sticking. Roast in the preheated oven for 25-30 minutes, turning halfway through, until they are golden brown and crispy on the outside while tender inside.
- Make the Sriracha Mayo: While the potatoes are roasting, mix together mayonnaise and sriracha sauce in a small bowl until smooth and creamy. Adjust the sriracha amount based on your preferred spice level.
- Toss the Salad: Once the potatoes have finished roasting and slightly cooled, transfer them to a large bowl. Add the sriracha mayo and gently toss to coat all the potatoes evenly.
- Garnish and Serve: Sprinkle the thinly sliced green onions on top for a fresh, zesty finish. Serve immediately for the best texture and flavor.
Notes
- For an extra crispy potato texture, soak the cut potatoes in cold water for 30 minutes before roasting, then dry thoroughly.
- Adjust the spiciness by adding more or less sriracha to the mayo.
- This salad is best served fresh; reheating may soften the crispy texture.
- You can substitute green onions with chives or fresh parsley for a different garnish.
Keywords: crispy potato salad, sriracha mayo, roasted potatoes, spicy potato salad, green onion salad
