Sriracha Potato Salad With Bacon And Scallions Recipes

Steps:

• Tip the potatoes into a large pan of cold salted water. Bring to the boil, then reduce the heat and simmer for 15-18 mins until tender. Drain and leave to cool completely.
• Whisk the mayonnaise with the soured cream, sriracha, lime zest and juice, the honey, half the spring onions, most of the coriander and some seasoning.
• Toss the cooled potatoes with the sriracha-mayonnaise mixture until all the potatoes are coated. Tip into a serving bowl and scatter over the remaining spring onions, the rest of the coriander and chilli flakes, if you like.

Steps:

• Mix 2/3 cup mayonnaise, 1/4 cup buttermilk, 2 tablespoons cider vinegar, 1 minced garlic clove, 1/2 cup chopped celery, 2 chopped scallions, 1 teaspoon sugar, and salt and pepper. Toss with 2 pounds boiled cubed red potatoes. Top with 6 slices cooked bacon, crumbled.

Steps:

• Place the potatoes in a microwave-safe bowl, cover and cook on high for 5 to 7 minutes.
• In a medium bowl, combine remaining ingredients. Add cooked potatoes and toss to combine. Serve warm.
• NOTE: If not planning to serve immediately, refrigerate and chill thoroughly (can be served cold).

Steps:

• Preheat a grill to medium. Put the red potatoes in a large saucepan and cover with cold water by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, after about 10 minutes, add the sweet potatoes. Return to a boil and cook 10 more minutes. Drain the potatoes and set aside to cool.
• In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste. When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat.
• Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet. Once cool, pour the bacon and drippings into a small bowl along with the olive oil. In a large bowl, whisk the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the scallions, parsley, and salt and black pepper to taste and whisk to blend.
• Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side. Handle the potatoes gently so they don't fall apart. Remove the potatoes from the grill and place in the bowl with the vinaigrette. Gently toss to coat completely and serve warm or cold.

Steps:

• Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them. Transfer to a large bowl.
• Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
• Stir shallots into the skillet with the bacon fat and fry for a minute, until just slightly crisped. Remove from heat.
• In a medium bowl, whisk together mustard, vinegar, salt and pepper. Whisk in shallots and bacon drippings. Crumble in bacon. Immediately toss potatoes with dressing. Adjust seasonings if necessary. Garnish with parsley and more vinegar if you like and serve warm or at room temperature.

Steps:

• Set a steamer basket in a large pot. Fill with enough salted water to come just below basket. Bring to a boil; place potatoes in basket, and reduce heat to medium. Cover, and steam, gently tossing occasionally, until crisp-tender, 10 to 15 minutes.
• Meanwhile, combine vinegar and scallions in a large bowl; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
• When potato mixture is cool, mix in oil; season potato salad with salt and pepper.

Steps:

• Boil potatoes with skin on until tender. Once done, drain and skin potatoes; discard the skin and dice potatoes.
• While potatoes are boiling, in a medium bowl combine mayonnaise, Sriracha and lemon juice; set aside. Prepare remaining ingredients.
• Once potatoes are cooked, peeled and diced, place in bowl with mayonnaise mixture. Add on top remaining ingredients and toss gently until mixed. Serve warm or cold.
• NOTE: Adding the potatoes to the sauce mixture while still hot/warm ensures that the potatoes can better absorb the spicy sauce.

Steps:

• Cook bacon in a skillet until crisp.
• Transfer with tongs to paper towels to drain.
• Pour fat from skillet into a measuring cup and reserve.
• Coarsely crumble bacon.
• Pour vinegar into a large bowl.
• Put potatoes in a 5-quart pot, covered with cold water by 2 inches.
• And simmer, uncovered until tender, 20 minutes.
• Drain potatoes in a colander.
• Rinse slightly with cold water.
• When potatoes are cool, quarter them.
• Add them to bowl as cut, tossing to coat.
• Add 1 tablespoon reserved bacon fat and remaining ingredients.
• Toss and combine well.

Steps:

• Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
• In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
• Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.

Steps:

• •Make your bacon ahead of time (350 oven for about 20 minutes or till done, I like mine extra crispy) and drained on a paper towel (save the grease in a cup in the fridge of course) •Wash the potatoes and leave whole, if some are strikingly bigger than the others, cut those in half so that they cook evenly •Place in a good size pot, add the 2 tablespoons salt and cover with about 4-5 inches of water •Cover the pan with a lid, turn on high, set the timer for 25minutes •The potatoes will come to a boil, let them cook at that covered boil till the timer rings. You may need to adjust the heat to medium/high depending on your stove. Again just let them boil covered, no need to stir. I start the timer from when I turn the burner on, and this always works for me. If you want to test for doneness, pierce a potato with a knife, if should slip off easily. •Drain the potatoes, place in a good strong bowl, and lightly mash with a potato masher, allow to cool a bit •In a separate bowl, weigh the mayo, sour cream and sriracha, add the pepper and whisk together •Half the scallions lengthwise down and finely chop •Crumble the bacon (maybe eat a piece or two, you know, for quality control) •Pour the sriracha mix over the potatoes (make sure to scrape the bowl with a good rubber scraper to get every morsel of deliciousness) •Toss in the scallions and bacon, and mix together using the rubber spatula and a folding motion • •That is it, your done! Stick in a spoon in the amazing sriracha potato salad you just made, and eat up!