Sriracha and Banana Pepper Potato Salad
April 19, 2012











Sriracha and Banana Pepper Potato Salad
For: 12 Servings
- 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
Instructions
- 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!