Sriracha Potato Salad

May weather can be unpredictable in Wisconsin. Our days are either cool and rainy, warm and sunny, or in the case of one year in recent memory, full of snow. Fortunately this year we've had absolutely beautiful weather, so I've decided to declare Memorial Day the unofficial start of summer.

As we always do, we kicked off Memorial Day weekend with a visit to Brat Fest, which is a uniquely Wisconsin thing—a festival dedicated to bratwurst. Now a festival dedicated to brats in and of itself is amazing, but what I really love is that it's staffed by some incredible volunteers. Instead of being paid to work the event their salary goes to support over 100 local charities. With over 3,200 volunteers working the event for a combined total of 16,495 hours they raise a significant amount of money to help ensure our local charities can continue giving back to our community throughout the year.

We spent a good part of the weekend gorging ourselves on brats, soaking up some much needed sunshine, and listening to live music—although sadly we missed out on seeing our favorite 80s cover band, Cherry Pie and Travis Tritt. Baring the slight snafu with security who decided my keysmart posed a security risk, yet couldn't explain why they considered a set of keys a weapon and wouldn't let me enter the festival, a good time was had by all. Just don't tell anyone that I hid behind a horse trailer and pocketed my contraband keys—that's a secret for you, me, and the rest of the internet—no one else ever has to know.

Sunday morning after we had consumed more brat cakes (brats wrapped with pancakes) than any one person should in a single sitting, we headed home to pack up the car so little man and I could head off for Oklahoma to visit family. We left the husband behind, with a fridge stocked with enough beer, brats, and sriracha potato salad to feed a small army—or a hungry husband for a day or two, possibly more if he decides to enjoy the time off and play video games instead of doing yard work.

Speaking of sriracha potato salad, if you happen to be looking for a summer side dish to shake things up, this is my suggestion—it's a huge hit with my friends and family. Although if spicy isn't your thing, you might give our Creamy Summer Coleslaw or Loaded Potato Salad a try instead, you really can't go wrong with any of these summer side dishes.

Sriracha Potato Salad | Not Starving Yet

Ingredients


3 pounds red potatoes
2 tablespoons kosher salt
1 cup mayonnaise
1 cup sour cream
1 Tablespoon siraracha, or more to taste
⅛ teaspoon smoked paprika
¼ cup celery, finely diced
black pepper

top with:

scallions
 

Directions

 

  • Peel potatoes, cut them into ½ inch cubes, then place them in a saucepan full of cold water. Add two tablespoons of kosher salt, then bring the water to a boil. Let the potatoes cook for approximately 10 minutes, or until they are fork tender. Keep in mind that larger chunks of potato will take longer to cook, so you may need to increase the cook-time a bit to compensate if your cubes are larger than ½ inch. 
  • Once the potatoes have cooked transfer them to a bowl of ice water and allow them to cool. It's important that they cool completely before adding them to the dressing, if you add them while hot the dressing may separate and become oily.
  • In a large bowl combine mayonnaise, sour cream, siraracha, and smoked paprika. Mix well, then add the cooled potatoes, celery, and black pepper.
  • Allow the potato salad to chill for at least three hours, or over night for the best results. Before serving add additional siraracha to taste and top with scallions.
     

Notes
 


This potato salad is tasty just the way it's written, but if you want to dress it up some try adding some hard boiled egg, Vidalia onion, or bacon. This is one time I'll encourage you to mess with perfection.

 

Spinach Caprese Salad with Sweet Vinaigrette

I've been doing quite well maintaining my healthier lifestyle the past few months—I've even managed to lose a little weight, or at least I had until cookie baking season rolled around. Having cookies in the house is more temptation than I can resist, so I've tried to make eating healthy as simple as possible. My current go-to meal comes in the form of these festive looking salads. I love that they can be made several days in advance and the ingredients kept on hand for those times when I'd rather stand over the kitchen sink and devour my most recent batch of cookies (and lets be honest, we've all been there.) With these salads on hand, no matter how busy I am with holiday preparations I have a healthy lunch at my fingertips and I can't make excuses for eating an entire tray full of cookies during a fit of hunger (or insanity.)  

Spinach Caprese Salad w/ Sweet Vinaigrette

Spinach Caprese Salad with Sweet Vinaigrette
makes 4 servings + extra vinaigrette

Ingredients

for the salad

6oz baby spinach
8oz fresh mozzarella pearls
10oz grape or cherry tomatoes, sliced in half
fresh ground pepper, to taste

for the vinaigrette

¼ cup apple cider vinegar
2 tablespoons sugar
½ teaspoon sea salt
½ teaspoon minced garlic, dried
¼ teaspoon parsley, dried
⅛ teaspoon fresh ground pepper
1 pinch red pepper flakes, crushed
¾ cup extra virgin olive oil or other oil of your choice

Directions

for the salad

  • Layer baby spinach with fresh mozzarella pearls and sliced grape tomatoes. Top with sweet vinaigrette and black pepper.

for the vinaigrette

  • In a small saucepan combine the cider vinegar and sugar, turn the heat to high and cook until the sugar has dissolved, about 2 - 3 minutes. Allow the mixture to cool slightly before continuing.
  • Add sea salt, dried minced garlic, parsley, fresh ground pepper, and red pepper flakes to the still-warm vinegar. Slowly add oil, then stir or shake until well combined. 
  • Vinaigrette can be stored in a covered container for approximately 2 weeks (I use a half-pint mason jar.) The ingredients will separate, so you'll need to shake the jar to combine the ingredients before serving.

Notes

If you want to turn this into a mason jar salad to-go, wash and completely dry your jar. Put a tablespoon or more of vinaigrette in the bottom of the jar. Add enough tomatoes to completely cover the vinaigrette, add a layer of mozzarella, and finally spinach. Don't let your mozzarella sit in the vinaigrette, it will start to form a hard skin and turns somewhat rubbery.

Place a small square of paper towel at the top of the jar to soak up any condensation. This will work wonders to prolong the life of your salad. Seal the jar and refrigerate until you're ready to eat. Mason jar salads are best when consumed in 2-3 days, although a large batch of vinaigrette will stay fresh for at least two weeks.

Reuben Salad with Rye Bread Croutons

I'm sure at least a few of you have corned beef leftover from St. Pats, I know I do. We tend to go all out celebrating, my husband is a computer engineer and in case you were unaware Saint Patrick is the patron saint of engineers, so our household has a long standing tradition (dating all the way back to our college days) of celebrating St. Pats to the fullest. These days I may go a little overboard in my St. Pats cooking, this year I cooked nearly 10lbs of corned beef, 4lbs of baby carrots, and 2lbs of potatoes and lets not forget the Irish soda bread recipe I tried out from My Irish Table which according to my husband was the best soda bread he'd ever had.

It may seem like an insane amount of food, but my husband and I enjoy spending the week following St. Pats gorging ourselves on the massive amount of leftovers. Our favorite leftover meal is a Reuben, how could you not love all of its artery clogging goodness? However, even though I love a good Reuben sometimes I'm looking for something a little bit healthier. Today's recipe has all of the delicious flavors of a Reuben with the benefit of not causing a heart attack on sight. It's also much more portable should you want to pack it up and take it to work for lunch. If you're looking for a new way to use up your leftovers give this salad a try, I promise you'll be singing my praises after the first bite and you'll wonder how you ever lived without it. I'm not just full of myself, it really is that good.

Reuben Salad
approximately 2-3 servings 

Ingredients

3 cups lettuce, any variety
1 cup corned beef, diced
1 cup Swiss cheese, cubed
¼ cup homemade Russian Dressing
butter or olive oil
1 cup rye bread, cubed

optional

¼ cup sauerkraut

Directions

  • Preheat oven to 400°F
  • Remove crusts from several slices of rye bread and cut into cubes. Lightly coat a baking sheet with butter or oil, spread cubes out evenly, and bake for 10 minutes or until crisp.
  • Rinse and tear lettuce, top with corned beef, swiss cheese, Russian dressing, rye bread croutons and optional sauerkraut. Toss lightly to distribute the dressing and serve.