Vegan Sriracha Potato Salad Recipe

Name: Vegan Sriracha Potato Salad Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 ½ pounds Yukon gold or red potatoes, cubed; ½ cup vegan mayo; 1 tablespoon sriracha sauce ((or substitute with hot sauce)); 1 tablespoon ground stone mustard ((or yellow / dijon mustard)); 1½ teaspoons apple cider vinegar ((or juice of ½ lemon)); ½ cup celery, diced; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon salt to taste; ½ teaspoon pepper to taste

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This twist on classic potato salad amps up the heat with a spicy and tangy sauce. Vegan Sriracha Potato Salad features fresh potatoes, homemade vegan sriracha mayo, celery and vinegar. Perfect as a side dish alongside lunch or weeknight dinner, this quick and easy Sriracha Potato Salad is sure to be a hit with everyone.

Nothing is as creamy and delicious as potato salad. If you are anything like me, potato salad is always a delicious comforting dish that pairs well with any meal. This recipe is a fun way to spice up my original recipe for Classic Vegan Potato Salad. Amp up the heat and flavor profile with tender potatoes, creamy vegan sriracha mayo dressing and crunchy celery. Making this spicy potato salad is pretty simple to make and easy to store. Sriracha Vegan Potato Salad is versatile, meaning you can vary the ingredients, dressing and spices without compromising on taste.

Vegan Sriracha Potato Salad is my fun go-to side dish for parties, family gatherings, games nights and weeknight dinner. Making this dish takes about 30 minutes and most of the time is waiting for the potatoes to boil! It’s dairy free, so you don’t have to worry about the salad sitting for long periods of time at parties. If you love heat, then this salad is for you. Sriracha Potato Salad is a fun way to mix up the typical dish with tangy and bold flavors.

Why I love vegan sriracha potato salad

Quick and easy: you only need 7 ingredients, most of which you probably already have in your pantry
Versatile: sriracha potato salad makes for a delicious side dish for parties, lunch and dinner
Storage: potato salad stores quite well in the fridge for up to 5 days
Vegan: you don’t need milk or eggs for this recipe
Family treat: this recipe sticks to your healthy lifestyle but feels like you’re having a naughty meal
Adjustable serving size: easily make more potato salad for more people by keeping the same ingredient ratio

Ingredients you’ll need

In this recipe, red potatoes are chopped, boiled until tender and tossed in a spicy creamy dressing. All of the ingredients are common household staples that are affordable and easy to find. Here are all the ingredients you’ll need for this recipe

Potatoes: the best potatoes to use for this salad are Yukon gold potatoes or red potatoes because they are able to keep their shape when cooked. Russet potatoes tend to fall apart when boiled, like mashed potatoes. For this recipe, I used red potatoes.
Vegan Mayo: use store bought vegan mayo or make your own. Whichever you prefer is fine. Sometimes I like to add a splash of water or broth to store bought vegan mayo to thin it out a bit.
Sriracha: this spicy sauce is made from red chili paste, garlic, vinegar and salt. Sriracha is affordable and found in the international aisle in grocery stores.
Mustard: this adds a little tang to the vegan mayo dressing. The slight mustard flavor compliments the potatoes quite well without it being overbearing. My favorite mustard is stone ground mustard, but you can use yellow or dijon as well.
Ketchup: helps cut some of the heat and adds a depth of flavor to the sauce.
Apple Cider Vinegar: vinegar is used in most traditional potato salad recipes. It adds a little tang and freshness to the dressing. If you don’t have vinegar, substitute with lemon juice (1/2 lemon.)
Celery: a classic ingredient for potato salad. I prefer to dice the celery up into tiny pieces for a crunchy texture

How to make vegan sriracha potato salad

Time needed: 30 minutes.

Step-by-step instructions for preparing vegan sriracha potato salad

Boil the potatoes
Start by cutting the potatoes into quarter size cubes and place into a large pot.

Next, add in enough cold water so that all of the potatoes are completely submerged. Place the heat on medium-high and cover to cook for 15-20 minutes. Test that the potatoes are completely cooked by sticking a fork inside a piece. If the fork easily slips in, then the potatoes are done cooking.

Drain and rinse the potatoes under cool running water to stop the cooking process. This ensures that the potatoes do not turn to mush.
Make the sriracha dressing
While the potatoes cool, prepare the dressing by combining the vegan mayo, sriracha, ketchup, mustard, apple cider vinegar, garlic powder, onion powder, salt and pepper in a bowl. Mix with a spoon until all of the ingredients are mixed well.
Assemble the potato salad
In a large mixing bowl, add the cubed potatoes, diced celery, dressing and mix until combined.
Serve
Allow the salad to chill in the fridge for 30 minutes before serving to allow the flavors to meld.

Then serve or store in an air-tight container for up to 5 days in the refrigerator.

Optional Add-Ons

You can vary this vegan sriracha potato salad recipe by adding in extra ingredients or herbs. Here are some ideas below.

Veggies: add in chopped olives, capers, onions, green onion, diced bell peppers, english cucumber or radish.
Herbs: The most commonly used fresh herbs in potato salad are parsley, chives, and dill. I have also tried this recipe with cilantro and rosemary. I usually start with small amounts and add more as I go.

How to store and serve sriracha potato salad

Storage: sriracha potato salad lasts up to 5 days in the fridge. Store the salad in an air-tight container.
Serving at parties: I like to pour the entire salad into a large serving dish with a ginormous spoon so that everyone can serve themselves. Depending on the crowd, I will top it with sliced green onions and sprinkle some paprika on top for more flavor. Transporting in the car is easy too. I will spoon it all into a large serving tray and cover with tin foil for the ride.

Commonly Asked Questions

Can I make Vegan Sriracha Potato Salad without using vegan mayo?

Yes. To make the dressing without vegan mayo, follow this recipe below:

Blend 6 ounces of silken tofu, 1/3 cup neutral oil, 1 tablespoon lemon juice, 1 teaspoon apple cider vinegar and 1/4 teaspoon dijon mustard. Add in salt and pepper to taste.

What are the best potatoes to use for Vegan Sriracha Potato Salad?

The best potatoes to use are Yukon gold or Red potatoes. These types of potatoes have a waxy skin which help maintain the structure of the potato when it cooks. Potatoes like russet potatoes tend to fall apart when they cook, like mashed potatoes.

Also, it is important to use smaller potatoes when making this recipe because they cook faster. Larger potatoes take more time to cook (25-35 minutes) as opposed to 15-20 minutes.

Why did my potato salad turn into mush?

This most likely happened because the potatoes were over cooked. Only boil the potatoes for 15-20 so that the potatoes don’t turn into mashed potatoes. Test that the potatoes are completely cooked by sticking a fork inside a piece. If the fork easily slips in, then the potatoes are done cooking.

Can you freeze vegan sriracha potato salad?

I would not recommend freezing vegan potato salad.

How far in advance can you make vegan potato salad?

I like to make vegan potato salad the day before a big party or serving. This gives all the flavors from the dressing time to marinate and allows the potatoes to soak up all the flavors.

Serving Suggestions

Here’s a few ideas of how to serve your potato salad. It’s great alongside a variety of main meals and side dishes.

Garnish with chives and paprika before serving for extra flavor
Pairs well with Mediterranean Chopped Salad , Lentil Salad with Ginger Dressing, Greek Lentil Salad and Pan Roasted Broccoli
Serve alongside Vegan Black Bean Burger, Vegan Chickpea Burger or Lentil Meat Loaf
Great side dish with Roasted Red Chickpea Salad Sandwich or with a Vegan Chickpea Tuna Salad Sandwich

I hope that you enjoy this recipe brings as much as I do. If you try this recipe for Vegan Sriracha Potato Salad, let me know how it came out. Leave a comment below and tell me if you made any changes to your likings. Cheers.