This Spicy Potato Salad is a flavourful twist on a classic potato salad, made with crispy, oven roasted potatoes tossed in a creamy sriracha dressing. Easy to adjust the heat to your liking and packed with flavor.
This roasted potato salad is easy to make, serve it as a side dish for an event or for lunch or dinner. The combination of sriracha, mayo and Greek yogurt gives the dressing just the right balance of heat, creaminess and tanginess. Another spicy potato dish to try is this Baked Patatas Bravas recipe.
Roasting the potatoes instead of boiling them makes this potato salad especially flavorful. The potatoes develop golden, crispy edges while staying soft and fluffy inside. They also have more texture than boiled potatoes, which makes them a great match with the creamy dressing. But you can also boil the potatoes for this recipe if desired. Another roasted potato salad to check out is this Chickpea potato salad.
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Ingredients
Sriracha potato salad is easy to make with just a few ingredients. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
Potatoes
- Russet potatoes, or another potato with a low starch content, also called waxy potatoes. Use a firm potato that holds its shape while roasting.
- Avocado oil, or oil of choice for roasting the potatoes.
- Spices: sea salt, sweet paprika powder, garlic powder, red pepper flakes and course ground pepper
Salad
- Green onions, sliced
- Parsley or cilantro, cilantro goes really well with the other flavors but if you aren’t a fan, use parsley.
- Sesame seeds, ads a little crunch.
Creamy Sriracha sauce
- Mayonnaise, preferably full fat but light also works.
- Greek yogurt, natural greek yoghurt. Use full fat for the creamiest sauce.
- Sriracha, start by adding a little and then more for a spicer sauce.
- Maple syrup, a hint of sweetness balances the heat from the Sriracha really well.
- Spices: sweet paprika (or smoked), Salt and ground black pepper.
See recipe card for quantities.
Instructions
This spicy roasted potato salad recipe is easy to make. Follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card at the bottom.
- Step 1: Peel and cut the potatoes into chunks.
- Step 2: Place the potatoes on the prepared baking sheet. Toss them well with the oil and spices and spread out in a single layer.
- Step 3: Bake the potatoes, stir ones or twice while baking. Check the potatoes to make sure they are fully cooked through and golden and crisp on the outside.
- Step 4: While the potatoes are roasting, stir together all the ingredients for the dressing. Tate and season with more sriracha and salt and pepper if desired.
Step 5: Add the slightly cooled potatoes to a large salad bowl. Pour over the dressing and add the green onions, cilantro and half the sesame seeds.
Step 4: Toss until well coated. Top with the remaining sesame seeds and some extra chopped cilantro.
Hint: Add the dressing a little at the time if you like a less creamy potato salad.
Substitutions and Variations
- Adjust the spice: Use less or more sriracha depending on how spicy you like it. Start by adding a little and more to taste.
- Potatoes: Russet potatoes roasts up great for this spicy potato salad recipe. Other good options are baby potatoes, yukon gold potatoes or red potatoes.
- Onion: Finely sliced green onions ads a lot of flavor and fresh crunch. Other good option is some finely diced red onion work.
- Mayo: Instead of normal mayo, you can also use already made sriracha mayo. You can also use all sriracha mayo instead of the greek yogurt too. But this way it is a little harder to adjust the spice level for this sriracha mayo salad.
- Citrus: Add some freshness with a squeeze of fresh lemon or lime juice in the dressing.
- Dairy-free: Use a dairy-free Greek yogurt or a vegan alternative.
- Fresh herbs: Fresh parsley or cilantro ads so much flavor to this roasted potato salad. Chives are also a good option.
- Vegan: Use a vegan mayo and greek style yoghurt to make it a vegan potato salad.
How to Serve Spicy Potato Salad
This roasted potato salad makes an easy vegetarian side that pairs well with many dishes. Serve it alongside Southwestern black bean burgers, or other side dishes like Spicy roasted carrots or Baked Patatas Bravas (spicy Spanish potatoes). A fresh and crunch Edamame Cucumber Salad also pairs well.
It also works well as part of a larger spread with a pasta salad like this Mexican street corn pasta salad, or Roasted cauliflower and carrots and homemade dips or a Spicy Roasted Red Pepper Hummus. For a more filling meal, serve it alongside a chickpea or bean salad like this Chickpea salad with avocado.
Storage
Store any leftover potato salad in an airtight container in the fridge for up to 3–4 days. The potatoes will become softer after being mixed with the dressing and stored. This salad has the best texture when freshly made. If you are preparing it ahead of time, you can keep the roasted potatoes and dressing separate and combine them shortly before serving.
I don’t recommend freezing this potato salad since the textures will change a lot.
Top Tip
- Cut the potatoes into similar sized pieces, this way they roast evenly.
- Taste the dressing before adding it to the potatoes. Sriracha can vary quite a bit in heat, so adjust the amount to your preference before tossing everything together.
- Start by tossing the potato salad with ⅔ of the dressing and then add more if desired. You may not need all of it, and adding it a little at a time lets you keep the potatoes lightly coated.
FAQ
Yes. But the salad tastes best when made fresh and the potatoes are crispy and slightly warm. You can also prepare the roasted potatoes and dressing ahead of time and store them in separate containers in the fridge. Combine them shortly before serving for the best texture. Using boiled potatoes instead of roasted are also a great option if you want to make this potato salad ahed of time.
Yes, you can. But roasting the potatoes gives this salad a deeper flavor and more texture.
Yes, it is a vegetarian potato salad. It is also easy to make vegan by using a vegan mayo, and plant based greek style yoghurt.
It is really easy to adjust the heal level in this potato salad to make it mild or spicy. Start by adding only a little sriracha, and then more to taste. The spice all depends on how much sriracha you use.
More potato salads to try
If you love creamy potato salads, try some of my other vegetarian potato salad recipes for an easy lunch, side dish or summer meal.
Salad recipes
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This Spicy Potato Salad is a flavourful twist on a classic potato salad, made with crispy, oven roasted potatoes tossed in a creamy sriracha dressing. Easy to adjust the heat to your liking and packed with flavor.
- 3 pounds russet potatoes
- 3 tablespoons avocado oil
- 1 teaspoon sea salt
- ½ teaspoon sweet paprika powder
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon course ground pepper
- 2 green onions, sliced
- ¼ cup parsley or cilantro, chopped
- 1 tablespoon sesame seeds, toasted
- ½ cup mayonnaise
-
½
cup
plain Greek yogurt
- 2-4 tablespoons sriracha, to taste
- 1 tablespoon maple syrup or honey
- ½ teaspoon sweet paprika, or smoked
- Salt and black pepper to taste
-
Preheat the oven to 225C (450F) and line a baking sheet with parchment paper or brush with a little oil.
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Peel and cut the potatoes into chunks, about ½-1 inches. Place the potatoes on the prepared baking sheet. Toss them well with the oil and spices and spread out in a single layer.
-
Bake the potatoes for 30-40 minutes, stir ones or twice while baking. Check the potatoes to make sure they are fully cooked through and golden and crisp on the outside. Let them slightly cool down for a few minutes before adding to the salad.
-
While the potatoes are roasting, stir together all the ingredients for the dressing. Taste and season with more sirracha and salt and pepper if desired.
-
Add the slightly cooled potatoes to a large salad bowl. Pour over the dressing and add the green onions, cilantro and half the sesame seeds. Toss until well coated. Top with the remaining sesame seeds and some extra chopped cilantro.
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