Southern Sriracha Potato Salad

Name: Southern Sriracha Potato Salad
Yield: 8 servings
Cuisine: American
Ingredients: 5 each Idaho potatoes (2 pounds) -- peel, dice cook 3/4 inch; 1 1/2 teaspoons salt; 3 eggs -- hard boiled 15 minutes, chopped; 1 small onion -- finely chopped; 1 stalk celery -- finely chopped; 2 tablespoons parsley -- finely chopped; 2 ounces pickles- chopped or relish -- finely chopped; 2 tablespoons Sriracha -(Sriracha is a personal thing add more if you like after its done :); 1 cup mayonnaise; 1 tablespoon sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/3 cup French's yellow mustard

@chefcraig @chefcraigswoodcrafts

Falls Church

Twist on a Classic

@chefcraig @chefcraigswoodcrafts

Falls Church

Twist on a Classic

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Ingredients

8 servings

5each Idaho potatoes (2 pounds) -- peel, dice cook 3/4 inch
1 1/2 teaspoonssalt
3eggs -- hard boiled 15 minutes, chopped
1small onion -- finely chopped
1 stalkcelery -- finely chopped
2 tablespoonsparsley -- finely chopped
2 ouncespickles- chopped or relish -- finely chopped
2 tablespoonsSriracha -(Sriracha is a personal thing add more if you like after its done :)
1 cupmayonnaise
1 tablespoonsugar
1/2 teaspoonsalt
1/4 teaspoonpepper
1/3 cupFrench's yellow mustard

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Steps

1

Place the eggs in boiling water for 15 minutes. Then run under cold water to cool, peel underwater and chop the eggs small.
2

Dice the potatoes into 3/4" cubes then place in a saucepan and cover with cold water -1 inch over the potatoes.
3

Add salt to the water
Bring to a boil and turn down to a simmer. and cook until done about 15 minutes.
4

Do not drain off the water until you are sure that the potatoes are done. Then cool the potatoes on a sheet pan in the refrigerator.
5

Combine all ingredients and mix well, adjust the seasonings as needed then chill and serve.