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!Jump to Recipe
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).
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.
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!
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).
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
Sriracha Sesame Potato Salad
- 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
- 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
- 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.
- 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.
- 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!
Other delicious Sriracha recipes for you:
- Artichoke Crab Cakes with Sriracha Tartar Sauce
- Sriracha Cauliflower Mac and Cheese
- Quinoa Cauliflower Bowl with Almond Sriracha Sauce
- Chocolate Sriracha Ice Cream (SO GOOD!)
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