Sriracha and Banana Pepper Potato Salad

    Super spicy potato salad inspired by Vietnamese ingredients and bland potato salads everywhere!


    • 5 Pounds Potato
    • 1 Bunch Cilantro
    • 1 Bunch Mint
    • 2 Bunches Scallions
    • 1 Lime
    • 1 Red Onion
    • 2 Cloves Garlic
    • 12 Ounce Banana Peppers (with juices)
    • 1.5 Cups Sour Cream
    • 1.5 Cups Mayo
    • 1/2 Cup Sriracha
    • Salt and Pepper
    • 1 English Cucumber
    • For: 12 Servings
    • Preparation: 30 min
    • Cooking: 1 h
    • Ready in: 2 h 30 min


    1. Prepare 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 cilantro, mint, scallions, and 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 finely diced red onion, minced or grated garlic, and chopped up banana peppers from a 12 oz jar. Add all the liquid from that jar as well, and mayo, sour cream, and sriracha, (more or less 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!


    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.