Southern Sriracha Potato Salad. Southern Sriracha Potato Salad step by step. Then run under cold water to cool, peel underwater and chop the eggs small. Then run under cold water to cool, peel underwater and chop the eggs small.
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We convey the steps to how in order to cook and also the ingredients needed.
You can have Southern Sriracha Potato Salad using 13 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Southern Sriracha Potato Salad
- You need 5 of each Idaho potatoes (2 pounds) -- peel, dice cook 3/4 inch.
- It's 1 1/2 teaspoons of salt.
- Prepare 3 of eggs -- hard boiled 15 minutes, chopped.
- It's 1 of small onion -- finely chopped.
- You need 1 stalk of celery -- finely chopped.
- You need 2 tablespoons of parsley -- finely chopped.
- Prepare 2 ounces of pickles- chopped or relish -- finely chopped.
- It's 2 tablespoons of Sriracha -(Sriracha is a personal thing add more if you like after its done :).
- You need 1 cup of mayonnaise.
- Prepare 1 tablespoon of sugar.
- You need 1/2 teaspoon of salt.
- Prepare 1/4 teaspoon of pepper.
- You need 1/3 cup of French's yellow mustard.
Make sure you also display related videos as. Then run under cold water to cool, peel underwater and chop the eggs small. Add salt to the water Bring to a boil and turn down to a simmer. Place the potatoes in a large deep pot, like a Dutch oven, cover with water.
Southern Sriracha Potato Salad instructions
- Place the eggs in boiling water for 15 minutes. Then run under cold water to cool, peel underwater and chop the eggs small..
- Dice the potatoes into 3/4" cubes then place in a saucepan and cover with cold water -1 inch over the potatoes..
- Add salt to the water Bring to a boil and turn down to a simmer. and cook until done about 15 minutes..
- Do not drain off the water until you are sure that the potatoes are done. Then cool the potatoes on a sheet pan in the refrigerator..
- Combine all ingredients and mix well, adjust the seasonings as needed then chill and serve..
Cook on medium heat until boiling. I have been eating southern potato salad for sixty years and trying to perfect a recipe for at least forty. Season with salt and pepper as you will, it is the finest, home-style potato salad I have ever made. My kids, who hate onions, gobbled it down even with the red onions clearly visible. This classic potato salad recipe is the quintessential Southern side dish; it often makes an appearance at church potlucks, family celebrations, or game-day cookouts.