Ingredients

The following ingredients have 6 Servings
  • 3 lbs red potatoes
  • 3-4 slices of bacon
  • 2.5 TBSP white vinegar
  • 1/4 tsp salt
  • 3/4 cup quality mayo ((homemade or store-bought))
  • 1/4 cup sour cream
  • 1.5 TBSP Sriracha (plus extra to taste)
  • 1/4 cup chopped green onion
  • paprika (to taste)

Instruction

  • Peel potatoes and chop into 3/4-inch cubes.
  • Place potatoes in a large pot and cover with cold water, about 1 inch above the potatoes.
  • Set burner to high and bring water to a boil.
  • While you wait, line a rimmed baking sheet with parchment paper and top with 3-4 slices of bacon. Set oven to 400 degrees F and place the baking sheet inside (no need to pre-heat) on the center rack. Bake for 20 minutes until crispy and golden. Alternatively you can fry the bacon if you prefer.
  • Once a rolling boil is reached, reduce heat to low and simmer, stirring occasionally, until potatoes are fork tender. (approx. 8 minutes)
  • Drain potatoes and move to a large mixing bowl.
  • Add salt and vinegar and combine gently with a rubber spatula/bowl scraper.
  • Allow to cool slightly, letting the potatoes sit for around 15 minutes.
  • Combine mayonaise, sour cream, and sriracha chili sauce in a small bowl.
  • Once the potatoes have cooled a bit, fold in using the rubber spatula.
  • If you'd like spicier spuds, feel free to add extra sriracha to the mix. Made as written, the recipe is zesty but not quite face-kicking spicy. I'll leave that up to you! Mwah!
  • Top with crispy bacon, chopped green onion, and paprika and serve at room temperature.
  • Serve alongside your trusty bottle of Sriracha so anyone willing to walk on the wild side [it's delicious!] can turn up the heat with a little extra kick!