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Bang Bang Potato Salad

This Bang Bang Potato Salad recipe puts a new spin on a classic side with this delicately spicy dressing tossed with tender spuds, hard-cooked eggs, celery, and scallions.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 minute
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 331
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 8 cups cold water
  • 2 1/2 pounds waxy potatoes such as Yukon Gold potatoes, peeled and cut into 3/4-inch pieces (about 6 1/2 cups
  • 2 tablespoons, plus 1 teaspoon kosher salt, divided
  • 1 tablespoon unsalted butter
  • 3/4 cup mayonnaise
  • 2 tablespoons whole buttermilk
  • 2 tablespoons Sriracha chile sauce, plus more for drizzling
  • 1 tablespoon sweet Thai chili sauce
  • 1 tablespoon rice vinegar
  • 4 hard-cooked eggs, peeled and quartered
  • 1 large 2 ounces celery stalk, finely chopped (about 1/3 cup
  • Sliced scallions, on an angle

Method
 

  1. Gather all ingredients.
  2. Bring water, potatoes, and 2 tablespoons salt to a boil in a large Dutch oven or medium pot over high heat. Reduce heat to medium-high and cook, stirring occasionally, until potatoes are just fork-tender, 6 to 8 minutes. Drain potatoes and place in a large bowl; gently toss with butter and remaining 1 teaspoon salt. Refrigerate, uncovered, until completely cool, about 45 minutes.
  3. Stir together mayonnaise, buttermilk, chili sauce, Thai chili sauce, and rice vinegar in a medium bowl until combined.
  4. Add eggs and celery to potatoes; gently stir mayonnaise mixture into potatoes until well combined; top with scallions and drizzle with Sriracha.

Nutrition

Calories: 331kcalCarbohydrates: 32gProtein: 7gFat: 20gSaturated Fat: 4gCholesterol: 106mgSodium: 1432mgFiber: 3gSugar: 3g

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