Sriracha Potato Salad Food

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.

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 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.