A spicy potato salad recipe with a creamy sriracha, lime, and honey dressing.
This easy potato salad made with baby potatoes is perfect for BBQs and picnics.
Baby potatoes have thin skin and a creamy texture, making them ideal for a potato salad.
👩🍳 Love hearty salads? Try my beetroot and goat’s cheese salad next!
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🥘 Ingredients
Baby (miniature) Potatoes – leave miniature baby potatoes whole. If using normal baby potatoes cut them in half.
Dressing – a mixture of mayonnaise, crème fraiche, sriracha, honey and lime.
To serve – chopped coriander, salt and pepper.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
- Place the baby (or miniature) potatoes in a pan of cold water and bring to the boil (no need to peel them). Turn down the heat and cook for 15 minutes until tender. Drain and set aside to cool.
- Place the mayonnaise, creme fraiche, sriracha, honey, and lime zest in a bowl.
- Whisk the dressing ingredients together.
- When the potatoes are cooled, mix in the dressing, season with salt and pepper and scatter over the chopped coriander leaves. Place into a serving bowl and refrigerate until needed.
🍴 Serving suggestions
Serve the spicy potato salad as part of a barbecue or buffet, with my lamb, feta & mint burgers, tuna pasta salad, curried rice salad, and green salad.
It’s also great with air fryer chicken breasts and courgette & feta burgers!
📖 Variations
- Up the spice by adding a teaspoon of chilli flakes.
- Add some veggies such as tinned sweetcorn, chopped red peppers, or cherry tomatoes.
- Don’t like coriander? Garnish with chopped parsley instead.
- Feeding a crowd? Make a double batch!
- Can’t get hold of baby or miniature potatoes? Peel and chop the same weight of floury white potatoes into bitesize chunks. Cook as directed but reduce the cooking time to 7-8 minutes. Drain and mix with the dressing before the potatoes start turning grey!
🥡 Storage
The potato salad can be kept in the fridge (covered) for up to 3 days. It’s not suitable for home freezing.
😋Related recipes
More delicious salads to try!
- Chicken and Bacon Ranch Pasta Salad
- Greek Orzo Salad
- Prawn, Avocado and Mango Salad
- Halloumi Couscous Salad
- Easy Apple Coleslaw
- Honey Mustard Chicken Pasta Salad
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Spicy Potato Salad Recipe
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Equipment
-
Saucepan
-
Mixing Bowl
-
Small Whisk
Ingredients
- 750 g Baby Miniature Potatoes If you can’t find miniature baby potatoes use baby potatoes cut in half
- 80 g Mayonnaise
- 80 g Creme Fraiche
- 2 tablespoon Sriracha Sauce
- 1 teaspoon Honey
- 1 Lime zest only
- 1 tablespoon Coriander Leaves finely chopped
- Salt and Pepper
Instructions
-
Place the baby (or miniature) potatoes in a pan of cold water and bring to the boil (no need to peel them). Turn down the heat and cook for 15 minutes until tender. Drain and set aside to cool.750 g Baby Miniature Potatoes
-
Place the mayonnaise, creme fraiche, sriracha, honey, and lime zest in a bowl. Whisk until combined.80 g Mayonnaise, 80 g Creme Fraiche, 2 tablespoon Sriracha Sauce, 1 teaspoon Honey, 1 Lime
-
Once the potatoes have cooled, mix in the dressing, season with salt and pepper and scatter with chopped coriander. Refrigerate until needed.1 tablespoon Coriander Leaves, Salt and Pepper
Notes
- Up the spice by adding a teaspoon of chilli flakes.
- Add some veggies such as tinned sweetcorn, chopped red peppers or cherry tomatoes.
- Feeding a crowd? Make a double batch!
- Can’t get hold of baby or miniature potatoes? Peel and chop the same weight of floury white potatoes into bitesize chunks. Cook as directed but reduce the cooking time to 7-8 minutes. Drain and mix with the dressing before the potatoes start turning grey!
Storage:
The salad can be kept in the fridge (covered) for up to 3 days. The potato salad is not suitable for home freezing.
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.