Warm Potato Salad with Sriracha Vinaigrette


  • 2 lbs. red potatoes, quartered (or substitute 2 lbs. of another type of potato, peeled and cut into bit-sized pieces)

  • pinch of salt

  • 1 shallot, minced

  • ¼ c. red wine vinegar

  • 2 tsp. Dijon mustard

  • 1 Tbs. sriracha sauce (chile garlic sauce)

  • ⅓ c. olive oil

  • ¼ c. thinly sliced green onions or 2 Tbs. minced fresh chives


Place the potatoes in a large pot and cover with cold water.  Add a few pinches of salt and bring to a boil over high heat.  Once boiling, reduce heat to medium-high.  Cook until potatoes are tender (easily pierced with a fork), about 10 minutes.  Drain potatoes and place in a large bowl.

While potatoes are cooking, whisk together the minced shallot, red wine vinegar, Dijon mustard, and sriracha sauce in a small bowl.  After draining potatoes, whisk the olive oil into the vinegar mixture and pour the dressing over the warm potatoes, tossing to coat.  Add a bit of salt if needed.  Stir in the sliced green onions and serve.  Can also be served at room temperature or chilled.

Recipe adapted from: http://glutenfreegirl.com/2015/06/potato-salad-with-warm-bacon-sriracha-vinaigrette/