If you prefer ‘no mayo’ based salads, then you have to try this Red Potato Salad with Sriracha Vinaigrette. It’s mildly tart with a little kick that everyone will love.
Barbecues and outdoor get togethers have already started in my family and recently I was asked to bring a ‘no mayo’ potato salad and coleslaw. My daughter and niece despise mayo in anything so I was happy to oblige.
However, when I asked my niece which kind she wanted she was open to anything but the Ranch Potato Salad since she had just made it herself the week before. I opted to try a new recipe out on them and came up with this Red Potato Salad with Sriracha Vinaigrette.
How do you make Sriracha Red Potato Salad?
The recipe is very simple and contains red potatoes, celery, chives, Sriracha, white vinegar and oil. First, place the potatoes in a large pot and fill with water.
Bring to a boil and allow potatoes to soften; approximately 15-20 minutes depending on the size of the potatoes. Drain the water and fill with cold water to cool the potatoes; then do this two or three times until the potatoes are cool enough to handle.
Next, cut the potatoes into cubes. I left the skin on; which is why I chose to use red potatoes instead of a thicker skinned russet potato. If you choose to use another type of potato, peel the skin before you make the salad.
Once the potatoes are cubed, place them into a large bowl and add chopped celery and chives. In a separate small bowl, combine the Sriracha, vinegar and oil; then mix it into the potatoes and refrigerate until you’re ready to serve.
Now I only used 2 tsp. of Sriracha for this recipe as there are some family members who don’t particularly like hot and spicy foods — me being one of them. However, I would start off with a small amount and increase according to your personal palate.
The family loved this Red Potato Salad with Sriracha Vinaigrette. At first, it didn’t taste like there was any hot sauce in there, but then after you swallowed, there was a little kick in your mouth.
Perfect for the majority of people, but my niece and daughter (who like things super spicy) said they would have added a bit more Sriracha. This salad is perfect for the summer months too as it’s not as heavy as a mayo based salad and would make a tasty addition to any meal. ~Enjoy!
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Ingredients
- 5 lb. Red Potatoes
- 1/4 c. Chopped Celery
- 1/4 c. Chopped Chives
- 1/4 c. White Vinegar
- 2 tsp. Sriracha Hot Sauce
- 1/2 c. Canola Oil
- 1/4 tsp. Kosher Salt
- 1/8 tsp. Black Pepper
Instructions
- First, place the potatoes in a large pot and fill with water. Bring to a boil and allow potatoes to soften; approximately 15-20 minutes depending on the size of the potatoes. Drain the water and fill with cold water to cool the potatoes; then do this two or three times until the potatoes are cool enough to handle.
- Next, cut the potatoes into cubes, place them into a large bowl and add chopped celery and chives.
- In a separate small bowl, combine the Sriracha, vinegar and oil; then mix it into the potatoes and refrigerate until you're ready to serve.
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I don’t like mayo so this recipe is a hit with me , thank you xoxo
I hope you enjoy it Beverley! xo
This looks so good, thanks for sharing.
You’re welcome!