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Sriracha and Banana Pepper Potato Salad


Potato salad is not really my thing. As with anything that "isn't my thing", I like to try and think about what makes up the dish, what the reasons are that I might not like it, and how to make it better for my personal tastes. My main complaints with your common potato salad is that it's bland, has too much mayo, and has super large chunks of potato. This spicy and slightly Vietnameese inspired take on the American classic was none of these things.

First I made an herb salad with mint, cilantro, scallion, and cucumber. This goes into the potato salad after it has cooled. Put it in the fridge until then.

The start of the dressing. 

Followed by a whole jar of banana peppers. I first added all the liquid, then chopped up the actual peppers and added them too.

At first I was concerned about the pink color, but the guests seemed to like it.

I make it a point to never boil potatoes for anything. Roasted just tastes way better.

A nice half mash - half chunk consistency.

After it cooled a bit, the herbs and cucumber go in.

Really tasty stuff.

Super spicy, but cooling at the same time from the cucumber and creamy potatoes and mayo.

This potato salad will bring life to your next BBQ.

Prepare 5 lbs of potatoes for roasting by cleaning and chopping into approx 2 inch chunks. Toss in salt, pepper and olive oil and roast at 350 for about an hour until fork tender. Meanwhile, chop 1 bunch of cilantro, 1 bunch of mint, 2 bunches of scallions, and one cucumber and add to a bowl with the juice of a lime and some salt. Place in the fridge for later. In a very large bowl, mix one finely diced red onion, 2 cloves minced or grated garlic, and chopped up banana peppers from a 12 oz jar. Add all the liquid from that jar as well, and 1.5 cups mayo, 1.5 cups sour cream, and about ½ cup sriracha, depending on how spicy you want it. Mix this well. When the potatoes are ready, chop them up a bit and add them right to the bowl while still very hot. Mix everything well and half mash the potatoes so the texture is smooth with some chunks. If it's too dry, add a little more mayo, sour cream, sriracha, and/or vinegar. Allow to cool for about an hour before adding the herb and cucumber mixture. Serve!


Ok, I definitely like this idea. We put sriracha on everything anyway, so why not in a potato salad? Usually I like to do potato salad with a vinaigrette, so as to avoid the whole "augh, mayo" experience, but I think I can deal if there's as much sriracha as mayo!

I make mine almost identically...

Hard Boiled Eggs
Tuna (Optionnal)

I love putting sriracha mayo on sandwiches and burgers. I'll have to try it on potato salad now!

Yum! I love this new take on a normally bland BBQ dish. Absolutely making this!

Made this last night. It was crazy delicious.
Also, you need this shirt:
Thanks for the fun, creative (sriracha heavy) recipes!

Just made this today, it came out excellent, and then we added bacon. Delicious.

Made this for my girlfriend's family's thanksgiving. I noticed that, for some reason, my potatoes never really got "fork tender" as was described here; since I don't have a potato masher, I ended up using a lot of different methods, but the most effective was just to shove my hands in the mixture and start squeezing.

Great taste. Deceptively spicy - I added extra Sriracha, since I didn't think it'd be hot enough just from tasting the mix, and I made it almost too hot without realizing it.

Have you ever tried mustard potato salad or dill potato salad? They are much more interesting than the mayo version and they are from the south which is always helpful.

This looks fantastic! I would love to make this!

I just made this and it tastes good but it is really watery. What should I do help :/

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