Bacon Sriracha Potato Salad

Bacon Sriracha Potato Salad is a bold, smoky, and spicy twist on the classic BBQ side dish. This crowd-pleasing salad combines tender potatoes, crispy bacon, creamy mayo, and a kick of sriracha for a flavor-packed upgrade that’s perfect for cookouts, potlucks, or any meal that needs a little extra zing.

Why You’ll Love This Recipe

• A flavorful upgrade from traditional potato salad
• Smoky, spicy, creamy, and tangy all in one bite
• Easy to make ahead and serve cold
• Perfect for BBQs, summer parties, and game day
• A guaranteed crowd-pleaser with bacon and heat

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Baby red or Yukon Gold potatoes
• Bacon (cooked and crumbled)
• Mayonnaise
• Sour cream or Greek yogurt
• Dijon mustard
• Apple cider vinegar
• Sriracha sauce
• Green onions
• Celery (optional, for crunch)
• Salt and black pepper
• Optional garnish: chopped parsley or extra sriracha drizzle

directions

this recipe

1. Boil the potatoes in salted water until fork-tender, about 12–15 minutes. Drain and let cool slightly.
2. While the potatoes cook, cook the bacon until crispy, then drain and crumble.
3. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, vinegar, sriracha, salt, and pepper until smooth.
4. Add the cooled potatoes to the dressing and toss gently to coat.
5. Stir in crumbled bacon, green onions, and celery if using.
6. Taste and adjust seasoning, adding more sriracha if desired.
7. Chill in the refrigerator for at least 1 hour before serving. Garnish if desired.

Servings and timing

This recipe serves 6–8 people.
Prep time: 15 minutes
Cook time: 15 minutes
Chill time: 1 hour
Total time: 1 hour 30 minutes

Variations

• Extra Spicy: Add more sriracha or a pinch of cayenne pepper.
• Smoky Flavor Boost: Use smoked paprika or chipotle powder.
• Eggy Version: Stir in chopped hard-boiled eggs for a classic touch.
• Lightened-Up: Use Greek yogurt instead of sour cream and reduce mayo.
• Cheddar & Chive: Add shredded cheese and chopped chives for a loaded potato salad twist.

storage/reheating

Store Bacon Sriracha Potato Salad in an airtight container in the refrigerator for up to 4 days.
Serve chilled—no reheating is necessary.
This dish is not freezer-friendly, as the texture may change after thawing.

FAQs

Can I make this potato salad ahead of time?

Yes, it’s actually better when made a few hours in advance to let the flavors meld.

What kind of potatoes work best?

Baby red or Yukon Gold potatoes hold their shape and have a creamy texture—perfect for this salad.

Is it very spicy?

It has a mild kick, but you can control the heat by adjusting the amount of sriracha.

Can I use turkey bacon instead of regular bacon?

Yes, turkey bacon works great if you want a lighter version.

Should I peel the potatoes?

Not necessary—baby potatoes have thin skins that add texture and nutrients.

Can I add other mix-ins?

Absolutely! Try bell peppers, pickles, or even jalapeños for extra flavor.

What’s the best way to cook the bacon?

Pan-fried or oven-baked until crispy, then crumbled into the salad.

How long can it sit out at a BBQ?

Keep it out no longer than 2 hours. Store in a cooler or over ice if outdoors.

Can I use hot sauce instead of sriracha?

Yes, but sriracha provides a specific garlicky heat. Other sauces may alter the flavor.

Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free—just double-check labels.

Conclusion

Bacon Sriracha Potato Salad is the ultimate upgrade to your picnic or potluck table. With its perfect balance of creamy, smoky, and spicy flavors, it’s a bold side dish that’s anything but boring. Make it once, and it’s sure to become a go-to for BBQs, backyard feasts, and beyond.

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