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The potato salad on a bowl topped with sauce and fresh herbs.
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Spicy potato salad
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

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.

Servings: 4 servings
Author: Helena
Ingredients
Potatoes
  • 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
Salad
  • 2 green onions, sliced
  • ¼ cup parsley or cilantro, chopped
  • 1 tablespoon sesame seeds, toasted
Creamy Sriracha sauce
  • 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
Instructions
Cook the potatoes
  1. Preheat the oven to 225C (450F) and line a baking sheet with parchment paper or brush with a little oil.

  2. 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.

  3. 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.

Make the dressing
  1. 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.
Assembly
  1. 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.