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Bang Bang Potato Salad

Prep Time

10m

Cook Time

20m

Total Time

30m

This spicy Bang Bang Potato Salad is a unique twist on the classic dish, with a creamy and zesty sauce made from a combination of mayonnaise, buttermilk, Sriracha chili sauce, and sweet Thai chili sauce. Mixed with Yukon Gold potatoes, celery, and hard-cooked eggs, this salad is sure to impress at any barbecue.

Side Dish

Potato

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Ingredients

Servings: 8

Scale:

Scale

0.25

0.5

2 1/2 pounds waxy potatoes (such as Yukon Gold potatoes), peeled and cut into 3/4-inch pieces

2 tablespoons, plus 1 teaspoon kosher salt, divided

1 tablespoon unsalted butter

2 tablespoons whole buttermilk

2 tablespoons Sriracha chili sauce, plus more for drizzling

1 tablespoon sweet Thai chili sauce

1 tablespoon rice vinegar

4 hard-cooked eggs, peeled and quartered

1 large celery stalk, finely chopped

sliced scallions, on an angle

Gather all ingredients.

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.

Stir together mayonnaise, buttermilk, chili sauce, Thai chili sauce, and rice vinegar in a medium bowl until combined.

Add eggs and celery to potatoes; gently stir mayonnaise mixture into potatoes until well combined; top with scallions and drizzle with Sriracha.

Bang Bang Potato Salad

Ingredients

Steps

Nutrition Facts

Bang Bang Potato Salad

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts