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. Add salt to the water Bring to a boil and turn down to a simmer.
Then run under cold water to cool, peel underwater and chop the eggs small. 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. You can have Southern Sriracha Potato Salad using 13 ingredients and 5 steps. Here is how you cook that.
Ingredients of Southern Sriracha Potato Salad
- It's 5 of each Idaho potatoes (2 pounds) -- peel, dice cook 3/4 inch.
- It's 1 1/2 teaspoons of salt.
- It's 3 of eggs -- hard boiled 15 minutes, chopped.
- It's 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 :).
- Prepare 1 cup of mayonnaise.
- It's 1 tablespoon of sugar.
- Prepare 1/2 teaspoon of salt.
- Prepare 1/4 teaspoon of pepper.
- Prepare 1/3 cup of French's yellow mustard.
It perfectly complements barbecue ribs, homemade hamburgers, or your favorite casserole. 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. 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. Southern egg salad, primarily used for sandwiches. Serve on fresh bread of your choice.