Bang Bang Potato Salad

asian chinese european filipino french thai vietnamese side spicy sour savory medium fast

Prep

24 min

Cook

61 min

Total

85 min

Ingredients (12)

8 cups water g

2 1/2 pounds Yukon Gold potatoes g

2 tablespoons kosher salt g

1 tablespoon unsalted butter g

3/4 cup mayonnaise g

2 tablespoons whole buttermilk g

2 tablespoons Sriracha g

1 tablespoon chili sauce g

1 tablespoon rice vinegar g

4 eggs g

1 celery stalk g

scallions g

Nutrition

kcal

fat

carbs

protein

Instructions

Gather all ingredients.

Bring water, potatoes, and 2 tablespoons salt to a boil in a large Dutch oven or medium pot over high heat. Reduce heat to medium-high and cook, stirring occasionally, until potatoes are just fork-tender, 6 to 8 minutes. Drain potatoes and place in a large bowl; gently toss with butter and remaining 1 teaspoon salt. Refrigerate, uncovered, until completely cool, about 45 minutes.

Stir together mayonnaise, buttermilk, chili sauce, Thai chili sauce, and rice vinegar in a medium bowl until combined.

Add eggs and celery to potatoes; gently stir mayonnaise mixture into potatoes until well combined; top with scallions and drizzle with Sriracha.