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Ron50 has a great thread going on traditional potato salad which I just love, especially cold. There are some very good recipes floating around in that thread: http://www.smoked-meat.com/forum/sho...threadid=45847
Well, I have a very non-traditional potato salad recipe which I have to admit, I have never tried. However, I didn't want to derail Ron's thread and the ingredients of the one I'm posting has me intrigued. I love peppers and heat so, per request from a member, here it is. Hope someone tries it and reports back.
Sriracha and Banana Pepper Potato Salad
For: 12 Servings
Preparation
30 min.
Cooking
60 min.
Ready in
150 min.
• 5 Pounds Potato
• 1 Bunch Cilantro
• 1 Bunch Mint
• 2 Bunches Scallions
• 1 Lime
• 1 Red Onion
• 2 Cloves Garlic
• 12 Ounce Banana Peppers (with juices)
• 1.5 Cups Sour Cream
• 1.5 Cups Mayo
• 1/2 Cup Sriracha
• Salt and Pepper
Instructions
Prepare potatoes for roasting by cleaning and chopping into approx 2 inch chunks. Toss in salt, pepper and olive oil and roast at 350 for about an hour until fork tender. Meanwhile, chop cilantro, mint, scallions, and cucumber and add to a bowl with the juice of a lime and some salt. Place in the fridge for later. In a very large bowl, mix finely diced red onion, minced or grated garlic, and chopped up banana peppers from a 12 oz jar. Add all the liquid from that jar as well, and mayo, sour cream, and sriracha, (more or less depending on how spicy you want it). Mix this well. When the potatoes are ready, chop them up a bit and add them right to the bowl while still very hot. Mix everything well and half mash the potatoes so the texture is smooth with some chunks. If it's too dry, add a little more mayo, sour cream, sriracha, and/or vinegar. Allow to cool for about an hour before adding the herb and cucumber mixture. Serve!
So, I have no idea where I got this from and it's been years. So, here's all the rest of the commentary less the pics:
2. Potato salad is not really my thing. As with anything that "isn't my thing", I like to try and think about what makes up the dish, what the reasons are that I might not like it, and how to make it better for my personal tastes. My main complaints with your common potato salad is that it's bland, has too much mayo, and has super large chunks of potato. This spicy and slightly Vietnameese inspired take on the American classic was none of these things.
First I made an herb salad with mint, cilantro, scallion, and cucumber. This goes into the potato salad after it has cooled. Put it in the fridge until then.
The start of the dressing: sour cream, mayo and srirachi
Followed by a whole jar of banana peppers. I first added all the liquid, then chopped up the actual peppers and added them too. (looks to be an 8 to 12 oz jar)
At first I was concerned about the pink color, but the guests seemed to like it.
I make it a point to never boil potatoes for anything. Roasted just tastes way better.
After it cooled a bit, the herbs and cucumber go in.
Super spicy, but cooling at the same time from the cucumber and creamy potatoes and mayo.
So, that's all I have on this one. I do want to try this at some point and the search for tater salad made me run across this. It was 2015 when I made a copy
Well, I have a very non-traditional potato salad recipe which I have to admit, I have never tried. However, I didn't want to derail Ron's thread and the ingredients of the one I'm posting has me intrigued. I love peppers and heat so, per request from a member, here it is. Hope someone tries it and reports back.
Sriracha and Banana Pepper Potato Salad
For: 12 Servings
Preparation
30 min.
Cooking
60 min.
Ready in
150 min.
• 5 Pounds Potato
• 1 Bunch Cilantro
• 1 Bunch Mint
• 2 Bunches Scallions
• 1 Lime
• 1 Red Onion
• 2 Cloves Garlic
• 12 Ounce Banana Peppers (with juices)
• 1.5 Cups Sour Cream
• 1.5 Cups Mayo
• 1/2 Cup Sriracha
• Salt and Pepper
Instructions
Prepare potatoes for roasting by cleaning and chopping into approx 2 inch chunks. Toss in salt, pepper and olive oil and roast at 350 for about an hour until fork tender. Meanwhile, chop cilantro, mint, scallions, and cucumber and add to a bowl with the juice of a lime and some salt. Place in the fridge for later. In a very large bowl, mix finely diced red onion, minced or grated garlic, and chopped up banana peppers from a 12 oz jar. Add all the liquid from that jar as well, and mayo, sour cream, and sriracha, (more or less depending on how spicy you want it). Mix this well. When the potatoes are ready, chop them up a bit and add them right to the bowl while still very hot. Mix everything well and half mash the potatoes so the texture is smooth with some chunks. If it's too dry, add a little more mayo, sour cream, sriracha, and/or vinegar. Allow to cool for about an hour before adding the herb and cucumber mixture. Serve!
So, I have no idea where I got this from and it's been years. So, here's all the rest of the commentary less the pics:
2. Potato salad is not really my thing. As with anything that "isn't my thing", I like to try and think about what makes up the dish, what the reasons are that I might not like it, and how to make it better for my personal tastes. My main complaints with your common potato salad is that it's bland, has too much mayo, and has super large chunks of potato. This spicy and slightly Vietnameese inspired take on the American classic was none of these things.
First I made an herb salad with mint, cilantro, scallion, and cucumber. This goes into the potato salad after it has cooled. Put it in the fridge until then.
The start of the dressing: sour cream, mayo and srirachi
Followed by a whole jar of banana peppers. I first added all the liquid, then chopped up the actual peppers and added them too. (looks to be an 8 to 12 oz jar)
At first I was concerned about the pink color, but the guests seemed to like it.
I make it a point to never boil potatoes for anything. Roasted just tastes way better.
After it cooled a bit, the herbs and cucumber go in.
Super spicy, but cooling at the same time from the cucumber and creamy potatoes and mayo.
So, that's all I have on this one. I do want to try this at some point and the search for tater salad made me run across this. It was 2015 when I made a copy
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