Enjoy the delicious flavors of a tradition Vietnamese Bahn-Mi sandwich, in an addictive potato salad!


2.5 lbs Tri-Colored Baby Potatoes, cut in half
2 Tbsp Olive Oil
1 tsp Kosher Salt
4 oz Cream Cheese, softened
1/2 cup Mayonnaise
3 tbsp Sriracha Sauce
1/2 of a fresh Lime, juiced and zested
2/3 cup Fresh Cilantro, rough chopped
2/3 cup California "Hot Mix" Prepared Pickled Vegetables, diced
3.5 oz Deli Ham
1 Avocado, sliced (for garnish)

Nutritional information

No nutrition information available


Preheat oven to 450 degrees.
Toss baby potatoes (that have been cut in half) with olive oil and kosher salt. Pour potatoes onto a foil lined baking sheet. Bake for 40 minutes, turning the potatoes at 13 minute intervals. Remove from oven when golden brown and cooked through. Allow to cool.
Mix softened cream cheese with mayo,sriracha, lime juice and zest until combined.
Pour creamy sriracha sauce over the cooled potatoes. Mix to combine. Add cilantro, ham, and diced pickled vegetables, mix again to combine.
Cover and refrigerate for 1 hour to allow flavors to combine.
Garnish with a sliced avocado and some additional cilantro.

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