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


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:




  • 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.


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.


Creamy Summer Coleslaw

I know things have been slow around here since I returned from my trip, but I've been taking advantage of the gorgeous weather we've been having. I have a hard time spending my time in the kitchen slaving over a hot stove when I could be outside eating popsicles and running through the sprinkler with my son. What can I say, even at the ripe old age of 31 I'm still a kid at heart. Besides, who doesn't love a good popsicle on a hot summer day? Hopefully over the next week or so I can catch up, I have some wonderful summertime recipes to share with you and today's recipe just happens to be one of them.

I tend to make a ton of coleslaw this time of year, it's my go-to side whenever we're invited to a summer pot luck or have a backyard BBQ. This version has the perfect balance of sweet, tangy, and crunchy making it a favorite with all of our friends. If you're looking for something quick and easy to throw together then this is your dish. It comes together in a snap, but keep in mind that it is best when refrigerated overnight. 


makes approximately 6 servings

1 16oz package classic coleslaw mix
¼ small yellow onion, finely minced
¼ cup white sugar
½ cup buttermilk
½ cup mayonnaise
1 Tablespoon rice vinegar
1 Tablespoon lemon juice
½ teaspoon kosher salt
fresh ground black pepper, to taste


  • In a large bowl combine sugar, buttermilk, mayonnaise, rice vinegar, lemon juice, kosher salt, and pepper. Blend until smooth and set aside.
  • Finely mince the onion before adding it to the coleslaw mix. Top with dressing and stir well to combine.
  • Coleslaw is best when made in advance so the flavors of the dressing have time to blend together so make sure to refrigerate this dish overnight.