Southern Sriracha Potato Salad. Southern Sriracha Potato Salad step by step. Then run under cold water to cool, peel underwater and chop the eggs small. Southern Sriracha Potato Salad step by step.
Then run under cold water to cool, peel underwater and chop the eggs small.
For this hot potato salad recipe, just one step will require a little planning ahead.
This will ensure that the cheese grates easily and that the casserole will have the best possible texture after baking.
You can cook Southern Sriracha Potato Salad using 13 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Southern Sriracha Potato Salad
- You need 5 of each Idaho potatoes (2 pounds) -- peel, dice cook 3/4 inch.
- It's 1 1/2 teaspoons of salt.
- You need 3 of eggs -- hard boiled 15 minutes, chopped.
- You need 1 of small onion -- finely chopped.
- Prepare 1 stalk of celery -- finely chopped.
- You need 2 tablespoons of parsley -- finely chopped.
- You need 2 ounces of pickles- chopped or relish -- finely chopped.
- It's 2 tablespoons of Sriracha -(Sriracha is a personal thing add more if you like after its done :).
- You need 1 cup of mayonnaise.
- You need 1 tablespoon of sugar.
- It's 1/2 teaspoon of salt.
- Prepare 1/4 teaspoon of pepper.
- Prepare 1/3 cup of French's yellow mustard.
This classic potato salad recipe is the quintessential Southern side dish; it often makes an appearance at church potlucks, family celebrations, or game-day cookouts. Packed with onions, celery, sour cream, and bacon, this dish is sure to send your taste buds on a ride. It perfectly complements barbecue ribs, homemade hamburgers, or your favorite casserole. This salad is loaded with boiled eggs and celery which provide a nice flavor.
Southern Sriracha Potato Salad step by step
- Place the eggs in boiling water for 15 minutes. Then run under cold water to cool, peel underwater and chop the eggs small..
- Dice the potatoes into 3/4" cubes then place in a saucepan and cover with cold water -1 inch over the potatoes..
- Add salt to the water Bring to a boil and turn down to a simmer. and cook until done about 15 minutes..
- Do not drain off the water until you are sure that the potatoes are done. Then cool the potatoes on a sheet pan in the refrigerator..
- Combine all ingredients and mix well, adjust the seasonings as needed then chill and serve..
The bacon not only gives some saltiness but adds a nice crunch. This really is the perfect potato salad for any summer barbecue or picnic. Note: We halved the recipe in the Test Kitchen because this makes a lot of potato salad. If you prefer a more classic potato salad, a spicy Bacon Sriracha Potato Salad with a kick or a Creamy Dill Potato Salad you'll find recipes for those included, too. Spicy and delicious potatoes that could be eaten as an entree.