- Cook the Potatoes:
- Begin by placing the potatoes in a large pot with 8 cups of cold water and 2 tablespoons of kosher salt. Bring the water to a boil, then reduce the heat and simmer until the potatoes are fork-tender. This usually takes about 15-20 minutes.
- Drain the potatoes and return them to the pot. Toss them gently with 1 tablespoon of unsalted butter and an additional teaspoon of kosher salt. Allow the potatoes to cool completely. This step ensures the potatoes absorb all the flavors while staying tender.
- Prepare the Dressing:
- In a medium bowl, combine 3/4 cup of mayonnaise, 2 tablespoons of buttermilk, 2 tablespoons of Sriracha, 1 tablespoon of sweet Thai chili sauce, and 1 tablespoon of rice vinegar. Whisk these ingredients together until you have a smooth, creamy dressing. The combination of Sriracha and Thai chili sauce gives this dressing its signature spicy and slightly sweet flavor.
- Combine Ingredients:
- Once the potatoes are cool, place them in a large mixing bowl. Add the quartered hard-cooked eggs and finely chopped celery. Pour the dressing over the potato mixture and gently stir until all the ingredients are well combined. Be careful not to break up the potatoes too much to maintain a good texture.
- Garnish and Serve:
- Transfer the potato salad to a serving dish. Garnish with sliced scallions and, if you like, an extra drizzle of Sriracha for added heat. The scallions add a nice crunch and a fresh flavor that complements the creamy, spicy salad.
This Bang Bang Potato Salad is perfect for picnics, barbecues, or as a flavorful side dish for any meal. The balance of heat from the Sriracha and the sweetness from the Thai chili sauce makes it unique and delicious.
For more delicious salad recipes, explore our Salad Recipe Collection.
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