4 years ago10,000+ Views
3 lbs red potatoes
3-4 slices of bacon
2.5 TBSP white vinegar
¼ tsp salt
¾ cup quality mayo
¼ cup sour cream
1.5 TBSP sriracha chili sauce
¼ cup chopped green onion
paprika, to taste
- Peel potatoes and chop into ¾-inch cubes.
- Place potatoes in a large pot and cover with cold water, about 1 inch above the potatoes.
- Set burner to high and bring water to a boil.
- While you wait, line a rimmed baking sheet with parchment paper and top with 3-4 slices of bacon. Set oven to 400 degrees F and place the baking sheet inside [no need to pre-heat] on the center rack. Bake for 20 minutes until crispy and golden. Alternatively you can fry the bacon if you prefer.
- Once a rolling boil is reached, reduce heat to low and simmer, stirring occasionally, until potatoes are fork tender. [approx. 8 minutes]
- Drain potatoes and move to a large mixing bowl.
- Add salt and vinegar and combine gently with a rubber spatula/bowl scraper.
- Allow to cool slightly, letting the potatoes sit for around 15 minutes.
- Combine mayonaise, sour cream, and sriracha chili sauce in a small bowl.
- Once the potatoes have cooled a bit, fold in using the rubber spatula.
- If you'd like spicier spuds, feel free to add extra sriracha to the mix. Made as written, the recipe is zesty but not quite face-kicking spicy.
- Top with crispy bacon, chopped green onion, and paprika and serve at room temperature.
The weather needs to warm up where I live so I can have a BBQ and make this!!
I could eat this and only this for a week and probably still not be tired of eating it.
Sending this recipe to my dad ASAP
Oh wow. This is definitely a fusion potato salad hahaha.
If I bring this to a potluck it'll be gone in seconds.
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