Bang Bang Potato Salad – Creamy, Spicy, Sweet and Tangy
Bang Bang Potato Salad is creamy, spicy, sweet, and tangy.Tender potatoes are coated in a flavorful bang bang dressing.Sweet chili sauce adds balanced sweetness and gentle heat.Sriracha provides a customizable spicy kick.Green onions and sesame seeds add freshness and crunch.Perfect for barbecues, potlucks, and weeknight meals.
Ingredients
- 2 pounds baby potatoes, halved
- ¼ cup sweet chili sauce
- 1–2 tablespoons Sriracha
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1 tablespoon chopped cilantro
- 1 teaspoon toasted sesame seeds
- Salt and black pepper to taste
Instructions
- Boil the potatoes in salted water for 12–15 minutes until tender. Drain and let cool slightly.
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, honey, and rice vinegar until smooth.
- Place the potatoes in a large bowl and pour the dressing over them.
- Gently mix until all potatoes are evenly coated.
- Sprinkle with green onions, cilantro, and sesame seeds.
- Refrigerate for at least 30 minutes.
- Serve chilled or slightly cool.
Notes
- Adjust sriracha to your preferred spice level.
- Baby potatoes hold their shape well.
- Toss potatoes while slightly warm for better absorption.
- Chill before serving for enhanced flavor.
- Use full-fat mayonnaise for the creamiest texture.
- Add more lime juice for brightness.
- Store refrigerated for up to 3 days.
- Garnish just before serving.