Bacon Sriracha Potato Salad - Recipe by Peas and Crayons (2024)

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Published: March 20, 2015Updated: February 21, 2024Author: Jenn Laughlin

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This, folks, is what I like to call a game changer: Bacon Sriracha Potato Salad!!!

Bacon and Sriracha?

They’re best friends til the end.

Potatoes and Bacon?

As famous a pairing as PB+J but with an extra does of yum.

Bacon Sriracha Potato Salad?

CAN I EAT THIS FOREVER!?

Overlooking the fact that I just answered a question with a question, I’m going to insist thatyou make this potato salad.

Bacon Sriracha Potato Salad - Recipe by Peas and Crayons (2)

Barbecue season is coming and your friends NEED this potato salad. More importantly, YOUneed this potato salad, so make some to share and some to scarf secretly before guests arrive. Consider it an essential step of party prep. Quality control, even.

Assuming you are making this to share and not hoarding the entire thing for yourself (I now owe my neighbors a bowl because I may be a teensy bit guilty of the latter) then you’ll also want to go ahead print a few copies of the recipe out.

You *will* get harassed for it. Trust me, the last thing you want is to get cornered by an overenthusiastic friend of a friend who, after talking your ear off about CrossFit or the season finale of House of Cards for an hour, can’t seem to remember my blog name. “Peas and Carrots? No? Crayons and Carrots? I don’t get it, what does this have to do with potato salad?!

This may or may not have actually happened.

More than once.

Let’s cut to the chase andmake some bowl-licking potato salad, shall we?

Bacon Sriracha Potato Salad

Bacon Sriracha Potato Salad - Recipe by Peas and Crayons (3)

Bacon Sriracha Potato Salad

Spice up your Spring and Summer barbecues, picnics, and parties with this zesty Bacon Sriracha Potato Salad! This feisty side dish is loaded with flavor!

5 from 22 votes

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Course: Side Dish

Cuisine: American

Keyword: Bacon Sriracha Potato Salad

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 servings

Author: Jenn Laughlin - Peas and Crayons

Ingredients

  • 3 lbs red potatoes
  • 3-4 slices of bacon
  • 2.5 TBSP white vinegar
  • ¼ tsp salt
  • ¾ cup quality mayo (homemade or store-bought)
  • ¼ cup sour cream
  • 1.5 TBSP Sriracha plus extra to taste
  • ¼ cup chopped green onion
  • paprika to taste

Instructions

  • Peel potatoes and chop into 3/4-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. I'll leave that up to you! Mwah!

  • Top with crispy bacon, chopped green onion, and paprika and serve at room temperature.

  • Serve alongside your trusty bottle of Sriracha so anyone willing to walk on the wild side [it's delicious!] can turn up the heat with a little extra kick!

Notes

I use the America's Test Kitchen method for prepping my potatoes, since it's never failed me and always yields perfect results, if you're a potato salad making pro and have a technique you adore, go for it! For best results, grab red potatoes for this salad, their buttery texture is perfect for potato salad and they hold their shape even after little manhandling to fold in the sauce. Russet potatoes will also work, but will smush and crumble a bit easier.

To make this paleo or dairy-free,simply swap the sour cream for extra mayo and you're good to!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition

Calories: 312kcal, Carbohydrates: 28g, Protein: 5g, Fat: 21g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 362mg, Potassium: 809mg, Fiber: 3g, Sugar: 3g, Vitamin A: 101IU, Vitamin C: 17mg, Calcium: 29mg, Iron: 1mg

Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!

bacon sriracha potato salad, eh?

so . . . how was it?!

I really do want to eat this forever! Luckily I’ll have oodles of Spring and Summer barbecues, picnics, and parties to give me the perfect excuse to potato salad it up! This salad makes a rockin’ side dish for burgers, hot dogs, and even my super tasty veggie burgers!

It even makes a great stand-alone lunch when you’re recipe testing… because that’s how food bloggers roll.

Hello most delicious hobby ever!

update: I’ve officially gotten my friends HOOKED on this salad! It’s your turn!

Bacon Sriracha Potato Salad - Recipe by Peas and Crayons (4)

For all my sweet potato enthusiasts, fret not! You can make this bacon sriracha potato salad with sweet spuds too!

I make my Chipotle Potato Salad with them and it’s AWESOME!

Looking for more crazy bold flavor combos? Try my Buffalo Chicken Taco Salads on for size! They’re a tad legendary.

hungry for more?

  • Buffalo Chickpea Veggie Burgers
  • Cheesy Garlic Parmesan Spinach Spaghetti Squash
  • Blueberry Broccoli Spinach Salad with Poppyseed Ranch
  • Homestyle Macaroni Salad
  • Tortellini Pasta Salad

Peas and Crayons is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to readers.

Bacon Sriracha Potato Salad - Recipe by Peas and Crayons (5)

About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

Learn More

Bacon Sriracha Potato Salad - Recipe by Peas and Crayons (2024)

FAQs

Why don't you peel potatoes for potato salad? ›

There's no reason at all, so my advice is to leave the skins on. The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.

How to make potato salad Martha Stewart? ›

Directions
  1. Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
  2. Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture.
Feb 25, 2021

How to make a potato salad Jamie Oliver? ›

Method
  1. Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly.
  2. Whisk the mustard with the vinegar and slowly add the olive oil. ...
  3. Slice the cooked potatoes in half and dress with the shallot and parsley vinaigrette.

Should potatoes for salad be cooked whole before peeling? ›

Answer. Potatoes for salad should be cooked whole then peeled and cut in order to preserve its nutrients. Potatoes are full of several vitamins and minerals such as potassium and vitamin C. These nutrients in the potatoes are conserved when they are steamed or boiled with its skin.

Is it better to cut potatoes before boiling for potato salad? ›

Always cut up the potatoes into a dice before boiling them. If you boil the potatoes whole, the exterior of the potato will get too soft and crumbly before the interior has a chance to cook through. Best potatoes for potato salad? Russet, Yukon Gold, or red potatoes (new potatoes) are all excellent for potato salad.

Should I dice potatoes before boiling for potato salad? ›

The thin skins are usually tender after cooking and add color to the potato salad. Dice unpeeled potatoes into uniformly-sized pieces. Place in cold water, bring to a boil, then simmer until tender.

What's the best type of potato for potato salad? ›

Waxy potatoes are generally considered the best for classic potato salad because they retain their shape, you don't have to peel them, and they have a smooth texture. People who prefer a creamy potato salad that soaks up dressing like a sponge, though, opt for a starchy potato.

How do you keep potatoes from turning black when making potato salad? ›

Add lemon juice or vinegar

Lowering the pH of the potato helps fight off oxidation. Just like you might use a squirt of lime juice to keep guacamole from browning, a bit of lemon juice or white vinegar in the bowl with the potatoes will ward off gray hues.

What herbs are in potato salad Ina Garten? ›

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss.

How to keep potatoes from turning brown after cooking for potato salad? ›

After boiling potatoes, how can I keep them from turning brown overnight so I can make potato salad the next day? A: Place the potatoes in water to cover and add some acidity like a teaspoon of concentrated lemon juice or white wine vinegar to keep from browning.

What goes bad in potato salad first? ›

But the truth is, mayonnaise isn't your main concern when it comes to spoilage. The actual culprit is the potatoes. Yes, it's true! The humble, reliable potato is a hotbed for bacterial growth if improperly stored after cooking.

What is in Walmart potato salad? ›

POTATOES, MAYONNAISE (SOYBEAN OIL, WATER, EGG YOLKS, VINEGAR, SALT), MUSTARD (WATER, VINEGAR, MUSTARD SEED, SALT, SUGAR, SOYBEAN OIL, TURMERIC, PAPRIKA, GARLIC POWDER, SPICES, ANNATTO EXTRACT (COLOR], XANTHAN GUM, CITRIC ACID, NATURAL FLAVOR), DILL PICKLE CUBES (CUCUMBER VINEGAR, SALT, CALCIUM CHLORIDE, NATURAL ...

Why is my potato salad bland? ›

Forgetting To Salt The Water

Just as you would with pasta, seasoning the water is the only way to flavor the potatoes themselves. The vegetable absorbs the water it's cooked in, so if you just boil them in unseasoned water, you'll end up with tasteless taters that no amount of mayo, herbs, or bacon bits can help.

What is potato salad dressing made of? ›

A common potato salad dressing typically consists of a mixture of mayonnaise, mustard, vinegar, salt, and pepper. Some variations may also include ingredients like chopped onions, celery, pickles, or fresh herbs like dill or parsley.

What makes homemade potato salad watery? ›

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients.

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