4 servings Easy
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Ingredients (11)

  • 1 1/2 pounds Yukon gold potatoes, washed and left unpeeled
  • 2 hard boiled eggs, peeled and quartered
  • 1/2 cup light sour cream
  • 1 cup plain Greek yogurt
  • 1 1/2 – 2 tablespoons Sriracha sauce
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon black pepper, freshly ground
  • 2 medium shallots, minced
  • A pinch of salt, or to taste
  • A pinch of sugar
  • 2 tablespoons extra virgin olive oil
Nutritional Information
  • Calories349
  • Fat15.97g
  • Saturated fat5.93g
  • Trans fat0.0g
  • Carbs40.19g
  • Fiber4.95g
  • Sugar6.51g
  • Protein13.09g
  • Cholesterol94.24mg
  • Sodium332.14mg
  • Nutritional Analysis per serving (4 servings) Powered by

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.

Looking for more ways to work the wonderfully spicy taste of Sriracha into your diet? Get our Sriracha Deviled Eggs recipe, or our Easy Sriracha Chicken recipe.

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Instructions

  1. 1Place the potatoes in a large saucepan, add cold water to cover by about 2 inches, and bring to a boil over high heat, then reduce the heat to medium and allow the potatoes to cook for 20 minutes, or until tender when pierced with a fork.
  2. 2Meanwhile, make the dressing. In a small bowl, combine the sour cream, Greek yogurt, Sriracha, ground turmeric, shallots, black pepper, salt, sugar, and extra virgin olive oil, and whisk until well combined.
  3. 3Drain the potatoes, and while still hot, cut into quarters. Put the potatoes in a large bowl, add the quartered hard boiled eggs, and pour the dressing over. Toss well to combine. It is all right if the eggs crumble, as it makes for a tastier salad. Allow to sit at least 5 minutes so the flavors meld and the Sriracha mellows. Taste and add more salt if needed. Serve warm or cold.
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