Sriracha Lime Potato Salad

Spice up your usual summer potato salad with a tangy Sriracha and zesty lime dressing. The combination of fiery Sriracha and tangy lime creates a flavor explosion that takes this classic dish to a whole new level. It’s the perfect side dish for any barbecue or summer gathering and will add a lively touch to your meal. And the best part? This potato salad is not only delicious, but also healthy. So you can enjoy the vibrant flavors of this unforgettable dish without feeling guilty. Try it today and impress your guests with this unique twist on a summer favorite.


  • 750g new potatoes, halved if large
  • 80g mayonnaise
  • 50g sour cream
  • 2 tbsp Sriracha
  • 1 lime, zested and juiced
  • 1 tsp honey
  • 6 spring onions, finely chopped
  • ½ small bunch of coriander, finely chopped
  • ½ tsp chili flakes (optional)


Use your leftovers

Use the remaining Sriracha-Lime Potato Salad to make roasted potatoes—they’ll be extra crispy since they’re already coated in mayonnaise and oil. Preheat the oven to 220°C/200°C fan/gas mark 7, spread the potatoes on a large baking tray and roast for 30 minutes, turning occasionally, until golden brown and crispy.

Preparation steps

  1. Place the potatoes in a large pot of cold salted water.
  2. Bring the potatoes to a boil, then reduce the heat and simmer until tender, 15-18 minutes.
  3. Drain the potatoes and let them cool completely.
  4. Stir together mayonnaise, sour cream, Sriracha, lime zest and juice, honey, half of the green onions, most of the cilantro and some spices.
  5. Toss the cooled potatoes with the Sriracha mayonnaise mixture until all the potatoes are coated.
  6. Place the potato salad in a serving bowl.
  7. Scatter the remaining spring onions, remaining coriander and (if desired) chili flakes over the potato salad.

Nutritional Information

205 12g 2g 20g 0g 2g 3g 0.4g

Equipment and tools

  • Big pot
  • sheet
  • Oven
  • Knife
  • cutting board
  • Bowl
  • Whisk
  • Spoon

Allergen information

This Sriracha Lime Potato Salad recipe contains the following allergens:

  • Eggs (mayonnaise)
  • milk (sour cream)

Please be sure to check the packaging labels of all store-bought ingredients for possible cross-contamination with allergens.

Storage and leftovers

If you have leftover Sriracha Lime Potato Salad, you can use it to make delicious roasted potatoes.

To make roasted potatoes from leftovers, follow these steps:

  1. Preheat the oven to 220°C/200°C fan/gas 7.
  2. Spread the remaining potato salad on a large baking sheet.
  3. Roast the potatoes for 30 minutes, turning occasionally, until golden brown and crispy.

The mayonnaise and oil coating on leftover potato salad helps the potatoes become extra crispy when roasted.

Health Benefits of Sriracha Lime Potato Salad

Health Benefits of Sriracha Lime Potato Salad

Sriracha Lime Potato Salad is not only delicious but also offers several health benefits. This tasty and zesty dish is packed with nutritious ingredients that will contribute to your well-being. Let’s take a closer look at the health benefits of each component:

New potatoes

New potatoes are a fantastic source of complex carbohydrates that provide long-lasting energy. In addition, they are rich in fiber, potassium and vitamin C. The fiber supports digestion and promotes a healthy gut, while potassium supports heart health and helps maintain healthy blood pressure. Vitamin C is essential for a strong immune system.


While mayonnaise adds creaminess to the salad, it should be enjoyed in moderation due to its high fat content. However, when consumed in small amounts, it can be a good source of vitamin E, which acts as an antioxidant and supports skin health.

sour cream

Sour cream adds piquancy and richness to the salad. It contains beneficial bacteria called probiotics that promote a healthy gut microbiome. These probiotics aid digestion and support the immune system. In addition, sour cream is a good source of vitamin B12, which is essential for nerve function and red blood cell formation.


Sriracha, a hot sauce made from chili peppers, gives the dish a fiery note. The capsaicin in chili peppers has been found to have various health benefits. It can help boost metabolism, reduce inflammation, and relieve pain. Capsaicin is also associated with improved heart health and increased blood flow.


Lime is a citrus fruit rich in vitamin C, which is essential for the growth, development and repair of body tissues. It acts as an antioxidant and protects cells from damage caused by free radicals. Lime juice also contains flavonoids, which have anti-inflammatory and antimicrobial properties.


Honey gives the salad a touch of natural sweetness. It is a great alternative to refined sugar and provides a source of energy that is easily absorbed by the body. Honey also contains antioxidants and has antibacterial properties that support overall health.

spring onions

Spring onions not only provide a special taste, but also offer nutritional benefits. They are a good source of vitamin K, which is essential for blood clotting and bone health. Spring onions also provide folate, which is important for cell division and DNA synthesis.


Cilantro, also known as cilantro, is an herb that adds freshness to salad. It is rich in antioxidants, including vitamins A and C, which help protect against cell damage. Coriander is also believed to have antibacterial properties and can support healthy digestion.

Chili flakes (optional)

If you like it particularly spicy, you can add chili flakes to the potato salad. Chili flakes contain capsaicin, similar to Sriracha, which provides the same health benefits mentioned earlier.

Enjoy delicious Sriracha Lime Potato Salad while reaping these wonderful health benefits!

Use your leftovers

Don’t let leftovers go to waste! You can use your Sriracha Lime Potato Salad for extra crispy baked potatoes. Simply spread the potatoes on a large baking tray and roast them in a preheated oven at 220°C/200°C fan/gas mark 7 for 30 minutes, remembering to turn them occasionally until they become golden brown and crispy.

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