Sriracha Potato Salad Sp5 Food

SRIRACHA POTATO SALAD

Steps:

• Boil potatoes with skin on until tender. Once done, drain and skin potatoes; discard the skin and dice potatoes.
• While potatoes are boiling, in a medium bowl combine mayonnaise, Sriracha and lemon juice; set aside. Prepare remaining ingredients.
• Once potatoes are cooked, peeled and diced, place in bowl with mayonnaise mixture. Add on top remaining ingredients and toss gently until mixed. Serve warm or cold.
• NOTE: Adding the potatoes to the sauce mixture while still hot/warm ensures that the potatoes can better absorb the spicy sauce.

SRIRACHA & LIME POTATO SALAD

Steps:

• Tip the potatoes into a large pan of cold salted water. Bring to the boil, then reduce the heat and simmer for 15-18 mins until tender. Drain and leave to cool completely.
• Whisk the mayonnaise with the soured cream, sriracha, lime zest and juice, the honey, half the spring onions, most of the coriander and some seasoning.
• Toss the cooled potatoes with the sriracha-mayonnaise mixture until all the potatoes are coated. Tip into a serving bowl and scatter over the remaining spring onions, the rest of the coriander and chilli flakes, if you like.

SIMPLY IRRESISTIBLE TROPICAL POTATO SALAD #SP5

Steps:

• First microwave Simply Potatoes Traditional Mashed Potatoes on high for 3 minutes with plastic film peeled on the corner for ventilation.
• Then peel off plastic film entirely and stir Simply Potatoes Traditional Mashed Potatoes thoroughly, then place back in microwave for 1 minute.
• Take Simply Potatoes Traditional Mashed Potatoes and pour into a mixing bowl.
• Add 1 2/3 cups of mayonnaise, 1 1/2 cups of finely chopped peaches, 1 1/2 cups of finely chopped ham and 2 tbsp of white cheddar cheese to mixing bowl. Stir until all ingredients are thoroughly mixed, then serve!

FRIED POTATO SALAD #SP5

Steps:

• Cook bacon until crisp. Remove from pan. Heat Potatoes in Bacon Drippings until warm and coat. Remove from heat. Let stand until cool. Add all other ingredients together stir to combine. Add salt and pepper to taste. Works best with non-stick or cast iron skillet. Let everything cool completely in the fridge.

SPICY KIMCHI POTATO SALAD

Steps:

• In a bowl, whisk together mayonnaise, scallion whites, kimchi, ketchup, lime juice, sriracha and salt.
• Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
• Transfer hot potatoes to a large bowl and toss with 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with remaining dressing. Adjust seasoning if necessary. Garnish with scallion greens and more lime juice to taste.

SRIRACHA POTATO SALAD #SP5

Steps:

• 1. Place 1 package Simply Potatoes® Diced Potatoes with Onion in a medium saucepan with 1/2 cup water. Bring to a boil; reduce heat to medium-low and cover. Cook about 10 minutes or until potatoes are just tender. Drain water.
• 2. In the meantime, in large bowl whisk together mayonnaise, Sriracha sauce and mustard until smooth. Add cooked potatoes and stir. Refrigerate at least 30 minutes to fuse flavors.