Crispy Sriracha Potato Salad

Set fire to a humdrum potluck spread with the 6-ingredient showstopper that starts right here. It’s potato salad – made unrecognizable with the kick of rooster-stamped sriracha sauce. Serve it warm – and hot as you want it – beside burgers, dogs, and (Grilled Green Onion) pork chops too. Just be sure to keep a gallon of milk nearby…

Yield: 6-8 , Prep time: 20 minutes , Cook time: 60 minutes



1. Preheat the oven to 450 degrees.

2. Wash the potatoes and quarter them. Be sure to cut each potato into similarly sized pieces so they bake evenly. 

3. Spread the cut potatoes onto a cooking sheet lightly coated with nonstick spray and season with salt and pepper. Transfer to the oven and roast for 1 hour, or until the potatoes are golden brown and crispy.

4. As the potatoes roast, stir together the mayo, sriracha, and mustard. Remove the potatoes from the oven, and while they’re still hot, toss with the sauce — using a little at a time and tasting along the way. (To ensure coverage of each piece of potato, roll up your sleeves and toss together with your hands.) Serve still hot.

Tips + Tricks

**Save yourself tons of time by using frozen potatoes from the grocery. I like to use the ones seasoned with only sea salt and black pepper. Then, I simply toss them with the mayo, mustard, and sriracha (omitting the salt and pepper).

**Spoon up a bed of potato salad as a backdrop for skewers of Grilled Green Onion Pork Loin