Siracha Mustard Potato Salad
The Siracha gives the potato salad a kick that it might otherwise wouldn’t have. You can vary your amount to slightly seasoned to HOT. The prep and cook time are estimates as I tend to hard boil the eggs in my egg steamer earlier in the day and let them cool and then do the potatoes later.
Prep Time
15minutes
Cook Time Passive Time
25minutes 2hours
Prep Time
15minutes
Cook Time Passive Time
25minutes 2hours
Ingredients
  • 6 eggs
  • 9 russet potatoes
  • 2Tbs black pepper
  • 1/4cup yellow mustardMeasurements are an estimate. I have a big mixing bowl and I make a M and a W and a Z across it.
  • 2cups mayoAgain an estimate. I’d probably start with 1 to 1 1/2 and mix and see if you like it.
  • 1Tbs SirachaA little goes a long way. A quick squirt and drizzle may be all you want.
  • 1medium onionchopped. (Optional.)
Instructions
  1. 1. Peel potatoes and cut into 1-2″ chunks. Place in large pan and cover with water cooking until soft so the fork goes through them, but not so soft they fall apart. When done drain. 2. Hard boil the eggs. For farm fresh eggs (which are harder to peel) or because I love it, I use my egg steamer. Perfect eggs every time! When eggs are done chill in fridge (can cook them ahead of time) or rinse in cold water, peel and chop 3. Mix 1/2 the potoates, the chopped eggs, and all other ingredients in a large bowl. When everything is combined add the rest of the potatoes and finish mixing. 4. Chill for a couple of hours because I’m probably the only one who likes warm potato salad. (But then again I’ll eat it anytime, anyway.)
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