Sriracha Potato Salad Plus
Spicy and delicious potatoes that could be eaten as an entree."
1 lb. baby red potatoes
5 slices pancetta or bacon (thick slices), fried until crisp and diced
7 ounces frozen mixed vegetables (i.e., broccoli florets, carrots, red and yellow sweet pepper), cooked according to bag instructions
1/2 cup mayonnaise
1/4 cup Sriracha chili sauce
1/4 cup Stone Ground or Dijon mustard
2 teaspoons sea salt
1 teaspoon black pepper
Preheat oven to 450° F. Wash the red potatoes and then cut them: Cut each red potato in half, rotate it 90 degrees and cut it in half again. Place the cut red potatoes onto a cooking sheet lightly coated with nonstick spray and transfer to the oven. Cook for 1 hour, or until the red potatoes are golden-brown and crispy. As the potatoes roast, in Cuisinart blender, stir together the mayonnaise, Sriracha and mustard. Remove the potatoes from the oven. While they're still hot, mix in pancetta or bacon, vegetables and toss with the sauce. Season to taste with salt and pepper. Serve warm.
Servings6 or more
no nutrition information available
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