Spicy Creamy Potato Salad

Spicy Creamy Potato Salad! This vegetarian dish features tender, creamy potatoes enveloped in a sweet and spicy sauce, complemented by crunchy celery and hard-cooked eggs. Perfect for those who crave a zesty twist on the classic American potato salad, this recipe is also a great option for picnics and barbecues.

With its rich flavor profile and satisfying textures, this salad is versatile enough to serve as a side or a main dish. Plus, it’s packed with nutrients, making it a wholesome choice for your diet.

Easily accessible through EasyChef Pro, you can find this recipe along with many others, complete with a convenient shopping list feature to ensure you get the best price per serving.

Get ready to impress your guests with this Spicy Creamy Potato Salad—your next meal prep will never be the same!

Recipe Collection: Appetizer

Serving Size: 8

Cooking Time: 75 minutes

Overview

Bring a spicy twist to your picnic with this Bang Bang Potato Salad. This dish combines creamy potatoes with a sweet and spicy sauce, offering a myriad of textures and flavors. The addition of celery provides a cool crunch, while hard-cooked eggs add a tender bite. Perfect for those who enjoy a little kick in their classic potato salad.

Diet Type

Vegetarian

Allergies

Eggs, Dairy

Cuisine

American

Ingredients

• 8 Cups cold water
• 2.5 Pounds waxy potatoes, peeled and divided
• 2 Tablespoons kosher salt
• 1 Teaspoon kosher salt
• 1 Tablespoon unsalted butter
• 0.75 Cups mayonnaise
• 2 Tablespoons whole buttermilk
• 2 Tablespoons Sriracha chili sauce
• 1 Tablespoon sweet Thai chili sauce
• 1 Tablespoon rice vinegar
• 4 Whole hard-cooked eggs, peeled
• 1 Large celery stalk, minced
• 1 Pinch sliced scallions, to taste

Steps

1. Gather all ingredients.
2. In a large Dutch oven or medium pot, bring water, potatoes, and 2 tablespoons of salt to a boil over high heat. Reduce heat to medium-high and cook, stirring occasionally, until potatoes are just fork-tender, about 6 to 8 minutes. Drain the potatoes and place them in a large bowl. Gently toss with butter and the remaining 1 teaspoon of salt. Refrigerate, uncovered, until completely cool, about 45 minutes.
3. In a medium bowl, stir together mayonnaise, buttermilk, Sriracha chili sauce, sweet Thai chili sauce, and rice vinegar until combined.
4. Add eggs and celery to the cooled potatoes. Gently stir the mayonnaise mixture into the potatoes until well combined. Top with sliced scallions and drizzle with additional Sriracha if desired.

Enjoy your Bang Bang Potato Salad with its perfect balance of creamy, spicy, and tangy flavors!