In Malaysia, during family potluck gatherings, someone would always bring a spicy potato salad made with fresh ground spices. I have tried to keep the authenticity of our family recipe, but have altered it with yogurt instead of mayonnaise. I always keep a bottle of Sriracha brand hot sauce together with my other sauces next to my stove, and a small dash of this zesty hot sauce is everyone’s favorite. Although Sriracha can be hot, in this dish it is mellowed out by sour cream and Greek yogurt, delivering a tasty combination of slightly spicy, savory from the use of turmeric, and the sweet and tender bites of potato.
I normally serve this potato salad warm, but depending on your preference, you may serve it chilled. Regardless of how you are serving, always dress the potatoes while still warm, as this not only helps coat each bite of potato, but also allows the flavors to be more easily absorbed into the potatoes.
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