I absolutely love potato salad. It was one of my favorite summer foods as a kid. Now that I’m an adult, I love spicy food. Potato salad is traditional more creamy than spicy but sriracha is a serious addiction in our house. We buy a big bottle of it every six months. I think I’ve seared my taste buds because I need bold, if not spicy flavors, in all my food. The potato salad of my childhood just won’t cut it anymore. I need something spicy!
I used chili garlic sauce to give the spice in the recipe but also some depth. Although if you need additional heat, have your sriracha handy when you’re ready to serve. I’d let the flavors combine before deciding if you want the additional heat.
The yoghurt and sour cream give balance and coolness up against the spiciness but allow the garlic flavor to shine. I added the carrot for a little sweetness and crunch.
- 4 pounds Yukon Gold potatoes, peeled and cut into ¾-inch pieces
- ⅓ cup Rice Vinegar
- 1 teaspoon Ginger, grated
- 1cup Yogurt
- ½ cup Sour Cream
- 1 tablespoon Chili Garlic Sauce
- Salt and pepper
- ½ cup Carrots, shredded
- 6 scallions, green parts only, sliced thin
- Bring 2 tablespoons of salt, and enough water to cover the potatoes by 1 inch to a boil in large pot over high heat.
- Add the potatoes and simmer until the potatoes are just tender, about 10 minutes.
- When the potatoes have finished cooking, drain thoroughly before transferring to large bowl.
- Drizzle 2 tablespoons of vinegar over hot potatoes and gently toss until evenly coated.
- Refrigerate until cooled, about 30 minutes, stirring once.
- Meanwhile, whisk the remaining vinegar, ginger, yogurt, sour cream and chili garlic sauce together until smooth.
- Add the salt and pepper to taste. Remember to start with a little at a time.
- Add dressing to cooled potatoes.
- Toss with the carrots and scallions.
- Cover and refrigerate to let flavors meld, about 30 minutes.
- Season again, with salt and pepper, to taste.