Sriracha Bacon Potato Salad

  • 3lbs. Baby Red Potatoes
  • 4 Slices Bacon
  • 2.5 tbsp White Vinegar
  • 1/4 tsp Salt
  • 3/4 cup Mayonnaise
  • 1/4 cup Sour Cream
  • 1.5 tbsp Sriracha & Onion Dip
  • 1/4 cup Chopped Green Onions

Directions

  1. Clean baby red potatoes thoroughly and cut into 3/4″ cubes.

  2. Place potatoes into a large pot and cover with cold water, about 1″ above the potatoes.

  3. Set burner on high and bring water to a boil.  Once a rolling boil has been reached, reduce heat and simmer stirring occasionally until potatoes are tender (approximately 8 minutes)

  4. Meanwhile, rim a baking sheet in parchment paper and top with 4 slices of bacon.  Set oven to 400°F and back for 20 minutes until bacon is golden and crispy.

  5. Drain potatoes and put into a large mixing bowl.  Add salt and vinegar and gently combine.  Set aside and let cool for about 15 minutes.
  6. Combine mayonnaise, sour cream and Sriracha and Onion Dip in a small bowl.  Once the potatoes have cooled, add in the mayonnaise/Sriracha mixture.
  7.  Top with crisp bacon and green onions.  Serve at room temperature and enjoy!

This Recipe was provided by PS Seasonings