Crispy Potato Salad w/ Sriracha Mayo Dressing Recipe
This Crispy Potato Salad with Sriracha Mayo Dressing is a flavorful twist on traditional potato salad. Golden baby potatoes are roasted until crispy, then tossed in a zesty sriracha mayo dressing for a spicy kick. It’s perfect as a side dish for any meal or a standalone snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For Potatoes
- 2 pounds baby golden potatoes, halved or quartered
- 2 tablespoons olive oil
- ¼ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
For Sauce
- ½ cup mayonnaise
- 2 tablespoons Kikkoman® Gluten-Free Sriracha Hot Chili Sauce
- 2 teaspoons Kikkoman® Less Sodium Soy Sauce
- 2 tablespoons lime juice
For Serving
- 2 green onions, thinly sliced
Instructions
- Preheat Oven: Preheat oven to 425ºF and line a large baking sheet with parchment paper.
- Prepare Potatoes: Toss halved baby golden potatoes with olive oil, garlic powder, smoked paprika, and salt. Spread on baking sheet and bake for 25-30 minutes until crispy.
- Prepare Sauce: Mix mayonnaise, sriracha sauce, soy sauce, and lime juice in a bowl.
- Assemble Salad: Cool roasted potatoes, then toss in the sriracha mayo dressing. Transfer to a serving platter, top with sliced green onions, and serve warm or chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: Crispy Potato Salad, Sriracha Mayo Dressing, Roasted Potatoes, Side Dish, Gluten-Free
