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Sriracha Sesame Potato Salad

Need a potluck or cookout-friendly dish for this weekend? This sriracha sesame potato salad covers ALL of the bases: easy-to-make, travels well, make-ahead, and damn delicious!

Large ceramic bowl filled with sriracha potato salad that is topped with sesame seeds and cilantro

I’ve had this dang recipe as an idea on my recipe to-do list for FAR too long! The combination of sriracha with toasted sesame, fresh herbs and carbs here is irresistible. Plus, the longest part of making this is waiting for the potatoes to cook! And, I suppose chilling it before serving if you even get that far (I didn’t).

Russet and Yukon Gold potatoes with pickled peppers

Typically, with your average potato salad, you may add some sweet relish to it, right? In this case, I had some peppers from my old garden that I quick-pickled in rice vinegar, that ended up being a delicious and unique substitute for relish! Of course, you can adjust the sriracha levels to your liking. My sriracha sesame potato salad ended up neon orange because of how much I used. It’s PRETTY WARM.

Making spicy sesame potato salad

Outside of finally getting more than one recipe up on the blog in a month (woohoo!), there’s plenty of other stuff going on. Maybe you missed it, but I’ll be serving up the Kimchi Mac & Cheese from Vegan Yack Attack’s Plant-Based Meal Prep, at Life Is Beautiful Festival, September 21! The cookbook is available for pre-order now. But, you can get a recipe card for this Mac if you order it at the fest!

Making vegan potato salad

Not to mention, I’m finishing up shooting someone else’s cookbook, at the moment. Plus, just did some photos for the holiday issue of VegNews! The spread shoot definitely pushed me out of my comfort zone and was very involved, but I think y’all will love the recipes (by a vegan food celeb).

Large ceramic bowl filled with sriracha potato salad that is topped with sesame seeds and cilantro

With that, let’s get to this dang recipe! Let me know if you make it by using @veganyackattack or #veganyackattack on almost any social media platform.

1 year: Pistachio Matcha Ice Cream // 2 years: Creamy Tomato Tartlets // 3 years: Savory Oat Breakfast Bowl // 5 years: Strawberry Swirl Cheesecake // 6 years: Vanilla Fig Cake // 7 years: Mint Melon Peach Smoothie

Large ceramic bowl filled with sriracha potato salad that is topped with sesame seeds and cilantro

Sriracha Sesame Potato Salad

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Optional chilling time: 1 hour
Total Time: 1 hour 30 minutes

Creamy, spicy, cool, and downright delicious, you'll never regret making this sriracha sesame potato salad for your potluck or cookout needs!


Quick-Pickled Peppers

  • 1/4 cup (25 g) diced jalapeno or poblano peppers
  • 1/4 cup (60 ml) boiling water
  • 2 tablespoon (30 ml) seasoned rice vinegar
  • Pinch of salt

Potato Salad

  • 12 ounces (340 g) yukon gold potatoes, cut into 3/4" (2 cm) cubes
  • 12 ounces (340 g) red potatoes, cut into 3/4" (2 cm) cubes
  • 1/4 cup (55 g) vegan mayo, soy-free if needed
  • 2-3 tablespoons (25-37 g) sriracha hot sauce
  • 1 tablespoon (15 ml) seasoned rice vinegar
  • 1 tablespoon (15 ml) toasted sesame oil
  • 1/4 teaspoon garlic powder
  • 1/4 cup (10 g) diced green onion
  • 1 tablespoon (2 g) minced cilantro
  • 1/2 teaspoon black sesame seeds


  1. In a small jar, place diced pepper, then cover with boiling water, rice vinegar, and salt. Close jar with lid, give it a shake, then place it in the refrigerator while you prepare the rest.
  2. Place all potatoes into a pot and fill with water until just covered. Cover pot with lid, and turn heat to high, until the water is boiling. Adjust heat to low-medium and simmer for 12-13 minutes or until fork tender. (Make sauce while waiting) Drain potatoes, and transfer them to a mixing bowl to reach closer to room temperature.
  3. While the potatoes are cooking, whisk vegan mayo, sriracha, rice vinegar, sesame oil, and garlic powder together in a small bowl, until smooth. After the potatoes have cooled a bit, add the mayo sauce, pickled peppers, green onion, cilantro, and sesame seeds to them, folding until evenly coated. (season with salt to taste, if necessary) Refrigerate for roughly one hour before serving, though you can make this the day before serving to prep ahead. Enjoy!
Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 227Total Fat: 13gSaturated Fat: 1gUnsaturated Fat: 11gSodium: 500mgCarbohydrates: 26gFiber: 1gSugar: 2gProtein: 4g

The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.

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Large ceramic bowl filled with sriracha potato salad that is topped with sesame seeds and cilantro

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Tuesday 9th of June 2020

Wow made this today, it’s spicy and amazing. Great recipie!

Jackie @ Vegan Yack Attack!

Tuesday 16th of June 2020

Hell yeah!! So glad that you liked it!

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Sunday 29th of September 2019

[…] I love the kick of Jackie’s creative sriracha sesame potato salad. […]

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