Bacon Sriracha Potato Salad

INGREDIENTS

3 lbs red potatoes

3-4 slices of bacon

2.5 TBSP white vinegar

¼ tsp salt

¾ cup quality mayo

¼ cup sour cream

1.5 TBSP sriracha chili sauce

¼ cup chopped green onion

paprika, to taste

INSTRUCTIONS

- Peel potatoes and chop into ¾-inch cubes.

- Place potatoes in a large pot and cover with cold water, about 1 inch above the potatoes.

- Set burner to high and bring water to a boil.

- While you wait, line a rimmed baking sheet with parchment paper and top with 3-4 slices of bacon. Set oven to 400 degrees F and place the baking sheet inside [no need to pre-heat] on the center rack. Bake for 20 minutes until crispy and golden. Alternatively you can fry the bacon if you prefer.

- Once a rolling boil is reached, reduce heat to low and simmer, stirring occasionally, until potatoes are fork tender. [approx. 8 minutes]

- Drain potatoes and move to a large mixing bowl.

- Add salt and vinegar and combine gently with a rubber spatula/bowl scraper.

- Allow to cool slightly, letting the potatoes sit for around 15 minutes.

- Combine mayonaise, sour cream, and sriracha chili sauce in a small bowl.

- Once the potatoes have cooled a bit, fold in using the rubber spatula.

- If you'd like spicier spuds, feel free to add extra sriracha to the mix. Made as written, the recipe is zesty but not quite face-kicking spicy.

- Top with crispy bacon, chopped green onion, and paprika and serve at room temperature.

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