A spicy potato salad tossed in a creamy sriracha, lime and honey dressing.
This simple baby potato salad is quick to make and perfect for barbecues, picnics or a light family meal.
Baby potatoes have thin skins and a smooth, creamy texture, which makes them ideal for salads where you want tender pieces with the skin left on for flavour and colour.
🥘 Ingredients
Baby (miniature) potatoes – leave miniature baby potatoes whole; if using slightly larger baby potatoes, halve them so the pieces are bite-sized.
Dressing – mayonnaise, crème fraîche, sriracha, honey and lime zest combined to create a creamy, spicy, tangy dressing.
To serve – chopped coriander (or parsley), plus salt and pepper to taste.
🔪 Instructions
The recipe card with ingredient quantities and details is below.
- Place the baby (or miniature) potatoes in a pan, cover with cold water and bring to the boil. There’s no need to peel them. Reduce the heat and simmer for about 15 minutes or until tender when pierced with a knife. Drain and leave to cool.
- Combine the mayonnaise, crème fraîche, sriracha, honey and lime zest in a bowl.
- Whisk the dressing until smooth and well combined.
- When the potatoes are cool, toss them with the dressing. Season with salt and pepper, scatter over the chopped coriander (or parsley) and transfer to a serving bowl. Chill until needed.
🍴 Serving suggestions
Serve this spicy potato salad as part of a barbecue spread or buffet. It pairs nicely with grilled meats, burgers or a fresh green salad. It also works well alongside roasted or air-fryer chicken and vegetable patties.
📖 Variations
- Add more heat with a teaspoon of chilli flakes or extra sriracha.
- Include vegetables such as canned sweetcorn, diced red peppers or halved cherry tomatoes for colour and crunch.
- Substitute parsley for coriander if preferred.
- Feeding a crowd? Double the recipe.
- If you can’t find baby potatoes: peel and chop the same weight of floury white potatoes into bite-sized pieces, reduce the boiling time to 7–8 minutes, then drain and dress immediately to prevent discoloration.
🥡 Storage
Keep the potato salad covered in the refrigerator for up to 3 days. It is not suitable for home freezing.
😋 Related recipes
More salads to try with similar flavours and textures:
- Chicken and Bacon Ranch Pasta Salad
- Greek Orzo Salad
- Prawn, Avocado and Mango Salad
- Halloumi Couscous Salad
- Easy Apple Coleslaw
Recipe
Spicy Potato Salad Recipe
Ingredients
- 750 g baby miniature potatoes (leave whole; if you can’t find miniature potatoes, use baby potatoes halved)
- 80 g mayonnaise
- 80 g crème fraîche
- 2 tablespoons sriracha sauce (adjust to taste)
- 1 teaspoon honey
- Zest of 1 lime
- 1 tablespoon coriander leaves, finely chopped (or parsley)
- Salt and pepper to taste
Instructions
- Place the potatoes in a pan, cover with cold water and bring to the boil. Simmer for about 15 minutes until tender. Drain and allow to cool.
- In a bowl, whisk together the mayonnaise, crème fraîche, sriracha, honey and lime zest until smooth.
- When the potatoes are cool, toss them with the dressing. Season with salt and pepper and scatter over the chopped coriander. Chill until ready to serve.
Notes
Variations:
- Add chilli flakes for more heat.
- Stir in vegetables like sweetcorn, diced red pepper or cherry tomatoes.
- Double the recipe for larger gatherings.
- If using floury white potatoes, cut into bite-sized pieces and reduce cooking time to 7–8 minutes; drain and dress immediately.
Storage: Refrigerate covered for up to 3 days. Not suitable for freezing.
Nutrition: Nutritional values are approximate and may vary depending on ingredients used.