Sriracha Potato Salad
I love potato salad anytime of the year but it does come in handy after Easter. Use up those hardboiled eggs in this delicious Sriracha Potato Salad recipe and let your family and friend enjoy!
Ingredients
6 hard boiled eggs, peeled
8 russet potatoes, baked
1 cup mayonnaise
1/3 cup yellow mustard
2 tbsp Worcester sauce
1 tbsp Sriracha
1/2 cup grated yellow onion
2 tsp season salt
1 tbsp black pepper
Instructions
1
Chop the hard boil eggs and add them to a large bowl.
2
Chop the baked potatoes into bite size pieces and add them to the bowl with the egg.
3
In a separate bowl, add the mayonnaise, yellow mustard, Worcester sauce, Sriracha, season salt and black pepper. Mix until combine.
4
Fold the mayonnaise mixture into the egg and potato mixture until combined. Test for seasoning and adjust as needed.
5
Cover the potato salad and chill for a couple of hours, serve and enjoy!
Tags:
Chef BryanClassic Potato SaladCooking with Chef BryanEast Potato SaladEaster LeftoversKlondike BrandsKlondike PotatoesPotato SaladSriracha Potato Salad
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