Description
This Bacon Sriracha Potato Salad is creamy, smoky, and just the right amount of spicy! Crispy bacon, tender potatoes, and a flavorful sriracha mayo dressing make it a standout side dish for BBQs, picnics, or anytime you want to level up your potato salad game.
Ingredients
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2 lbs baby red or Yukon gold potatoes, cut into bite-size pieces
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6 slices bacon, cooked and crumbled
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1/2 cup mayonnaise
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2 tablespoons sour cream
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1-2 tablespoons sriracha (adjust to taste)
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1 tablespoon Dijon mustard
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2 teaspoons apple cider vinegar
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1/2 teaspoon garlic powder
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Salt and pepper, to taste
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2 green onions, sliced (plus extra for garnish)
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Optional: chopped fresh parsley or chives for garnish
Instructions
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Cook the potatoes:
Place chopped potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until fork-tender. Drain and let cool slightly. -
Make the dressing:
In a large bowl, whisk together mayonnaise, sour cream, sriracha, Dijon mustard, vinegar, garlic powder, salt, and pepper until smooth. -
Combine:
Add the cooled potatoes to the dressing along with crumbled bacon and sliced green onions. Gently toss to coat. -
Chill:
Cover and refrigerate for at least 1 hour to let flavors blend. Garnish with extra green onions or herbs before serving.
Notes
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Want it even spicier? Add an extra squirt of sriracha or a dash of cayenne.
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You can make this up to a day in advance – just give it a stir before serving.
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Swap in Greek yogurt for the sour cream or mayo to lighten it up.