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/