This is the only spicy potato salad recipe you need! It’s easy, calls for just a few ingredients and is bursting with flavor!
There is always room for another delicious potato salad! Our summer potato salad is the perfect side for barbecue. And if you’re looking for a twist on a classic, you should try avocado potato salad. If you’re feeling rebellious and want to kick the heat up, this spicy potato salad with sriracha is the way to go!
Spicy potato salad recipe
If you like spicy food like I do, you know that a spicy side dish is just the perfect addition to the table. This potato salad with sriracha and chili pepper flakes has the right amount of heat without being overwhelming.
The combination of potatoes, dill pickles, mayonnaise, sour cream, mustard and sriracha make this one of the most delicious potato salads out there! To balance, I’ve also added some mayonnaise and sour cream. You can adjust the seasoning and the amount of sriracha based on your preference.
Ingredients to make this salad
Potatoes
I used russet potatoes for this recipe but any other kind such as yukon gold or red potatoes.
Eggs
A few hard boiled eggs make this salad more filling and delicious. Eggs would also balance the heat from the seasoning and dressing to make sure the salad is not too spiyc.
Dill pickles
The combination of potatoes and eggs with dill pickles is a classic. If you’re feeling adventurous, you can use spicy dill pickles instead of regular ones.
Green onions
One of my favorite potato salad ingredients that’s usually overlooked, green onions add a nice freshness to the salad.
The spicy dressing with sriracha
The best part of this spicy potato salad is the dressing. You need mayonnaise, sour cream, mustard and sriracha. As for the spices, we’re using salt, pepper and chili pepper flakes.
How to make spicy potato salad
- Wash and peel the potatoes. Boil them in a saucepan until fork tender. This would take about 15 to 20 minutes. Once their cooked, let the cool.
- Meanwhile, prepare the hard boiled eggs. You can use your instant pot to boil the eggs.
- Chop the potatoes into chunks and place them in a large bowl. Peel and chop the hard boiled eggs as well. Add them to the potatoes.
- Chop the pickles and green onion. Mix them with the potatoes and eggs, make sure all is well combined.
- Make the dressing by mixing the mayonnaise, sour cream, sriracha and mustard. Season to taste.
- Add the dressing to the salad and stir to combine. Make sure all the pieces are coated with the dressing. Taste and add more sriracha if needed.
- Cover and refrigerate for at least one hour before serving.
Serving suggestions
This easy potato salad would be the perfect addition to summer barbecue dishes such as grilled chicken or steak. You can also serve it with dishes such as baked chicken or meatballs in colder months. The possibilities are endless!
Can I make this ahead of time?
Absolutely! You can make this potato salad a few hours to one day ahead of serving. I suggest you give it a nice stir and maybe add a bit more mayonnaise and sriracha right before serving to give a fresh look.
Storage instructions
This spicy potato salad keeps pretty well in the fridge. It’s best to store it in an airtight container and refrigerate for up to 3 days.
Best Ever Spicy Potato Salad Recipe
Ingredients
- 4 russet potatoes washed and peeled
- 2 large eggs
- 1/2 cup dill pickles
- 4 green onions
- 4 tbsp mayonnaise
- 1/2 cup sour cream
- 1 tbsp grainy mustard see notes
- 2 tbsp sriracha see notes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili pepper flakes
Instructions
- Place the potatoes in a large saucepan and cover with water. Bring to boil and cook until fork tender. This would take about 20 minutes. Once the potatoes are cooked, let them cool.
- Meanwhile, boil the eggs until hard boiled.
- Chop the cool potatoes and place them in a large bowl. Chop the eggs as well and add them to the potatoes.
- Chop the dill pickles and the green onions and mix them with the potatoes and eggs.
- In a medium sized bowl mix the mayonnaise, sour cream, mustard and sriracha. Season with salt, pepper and chili pepper flakes. Add the dressing to the salad and stir well to combine.
- Cover and refrigerate for at least one hour before serving.
Notes
- Instead of grainy mustard, you can use regular mustard or dijon mustard.
- Taste the salad before refrigerating and make sure it’s spicy enough. If needed, add more sriracha.
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