Spicy Potato Salad
Elevate your next barbecue or picnic with this bold and flavorful Spicy Potato Salad, a crowd-pleasing twist on the classic side dish. Made with creamy Yukon Gold potatoes, a tangy dressing of mayonnaise, Greek yogurt, and Dijon mustard, and a fiery kick from Sriracha sauce and pickled jalapeños, this recipe is perfect for spice lovers. Fresh cilantro and green onions add a pop of freshness, while paprika, garlic powder, and cayenne pepper create layers of smoky, savory heat. Quick to prepare in just 35 minutes, this zesty potato salad is the ultimate pairing for grilled meats or sandwiches, making it a versatile and irresistible addition to any gathering. Serve it chilled or at room temperature for a dish that’s bursting with flavor and ready to impress.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon Sriracha sauce
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 stalks Green onions (sliced)
- 2 tablespoons Fresh cilantro (chopped)
- 2 tablespoons Pickled jalapeños (chopped)
Instructions
Wash the Yukon Gold potatoes thoroughly and cut them into bite-sized chunks, leaving the skin on for texture.
Place the potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil, then reduce the heat to medium and cook for 12-15 minutes, or until the potatoes are fork-tender.
Drain the cooked potatoes and spread them out on a baking sheet to cool slightly. Allow them to steam-dry for about 10 minutes to remove excess moisture.
In a large mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, Sriracha sauce, apple cider vinegar, paprika, garlic powder, cayenne pepper, salt, and black pepper. Whisk together until smooth and creamy.
Add the cooled potatoes to the mixing bowl and gently toss them with the dressing until evenly coated.
Fold in the green onions, cilantro, and pickled jalapeños to add freshness and heat.
Taste the salad and adjust the seasoning, adding more salt, pepper, or Sriracha if desired.
Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled or at room temperature as a side dish for barbecued meats, sandwiches, or grilled vegetables.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3672 mg | 160% | |
| Total Carbohydrate | 196.0 g | 71% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 12.6 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4110 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
