Today, we’ve got a seriously delicious potato salad on our hands – a breakfast salad, no less! This Sriracha Honey Mustard Breakfast Potato Salad essentially reflects everything I like to see in an ideal recipe: saltiness, texture, and a sweet and spicy balance. Potato salads come in many shapes and sizes, but this one has been on repeat in my house as of late, and for the reasons I just cited. It ticks all of the boxes, hits all the notes. I always roast potatoes for my potato salads, and drenching them in this slightly spicy honey mustard seemed like a refreshing spin on the classic preparation. Yes, this eats really nicely alongside just about anything with which you choose to serve it, but the whole point of the thing is to enjoy it stand-alone. Yes, this breakfast salad is a full, satisfying meal all in one bite.
You could nosh on this recipe ’round the clock, of course, but I really do enjoy it most often as a breakfast salad and, I think if you were to sneak in some crispy, smoky bacon, the whole thing would be even MORE wonderful than it already is. Yep. That would be a fantastic decision. But for my purposes today in sharing this recipe with you, I’m keeping with (my own) tradition. I like to stick with vegetarian fare for the first 2/3 of my days, for no super specific reason other than I just like to eat that way. I begin adding meat-based proteins into meals when dinnertime rolls around, since I’m then cooking largely for not just myself, but the rest of my family, who have by that time wandered to the table from various schools, work places, friends yards/houses, and the like. At that point it’s not just about me and my preferences anymore.
Point being: add bacon to the mix if you like! Then it would be even breakfastier.
Anywho, I like to whip up a big batch (or double batch) of this salad and nibble on it in small portions for breakfast throughout the week. It’s so wonderful to begin your day with something home-cooked and mostly plant-based (except the feta and egg, of course). Makes me feel like I’m being productive. Also, the nip of spice that hits you on the back of your throat is just as effective as coffee at waking you up, if not more so.
Again though, bacon really would be a top-notch addition, taking the flavor profile of this relatively simple potato salad in another direction entirely, and really driving home the whole “breakfast salad” notion that we’ve established here. Crispy potatoes, eggs, greens, a little cheese, and some smoky bacon, if you please.
Sriracha Honey Mustard Crispy Potato Salad
A flavorful, fresh and healthy breakfast worthy potato salad, this one really packs a punch. With the hearty, salty potatoes, bright feta cheese and the protein-rich eggs, your day will have no choice but to get started on the right foot.
- Yield: 6 to 8 servings
Ingredients
3 lbs. tiny/baby/mini potatoes halved (sometimes called “gemstone” potatoes”)
¼ cup olive oil
2 tsp flaky sea salt plus more to season the dressing
Freshly cracked black pepper
¼ cup honey
1.5 TBSP Sriracha
1 TBSP whole grain mustard
1 tsp soy sauce
¼ cup mayonnaise
2 tsp apple cider vinegar or any vinegar you like
3 cups mixed greens or arugula, give or take
4 hard boiled eggs halved (or soft boiled)
1/4 cup crumbled feta for sprinkling
Instructions
Preheat your oven to 425 degrees F. Put the potatoes in a large pot and fill with water to cover. Bring to a boil over high heat and boil the potatoes for 5 minutes. Drain.
Pour the par-cooked potatoes on a large baking sheet and add the olive oil, salt and pepper. Toss to coat. Roast, turning once halfway through, for about 22 to 25 minutes, or until golden brown and visibly crispy. Set aside.
Meanwhile, make the dressing. In a medium bowl, combine the honey, Sriracha, mustard, soy sauce, mayo, and vinegar. Stir to combine. Taste and adjust for seasoning. It should be sweet and spicy.
In a large serving bowl or platter, combine the roasted potatoes, greens, and boiled eggs. Toss with the dressing, or just drizzle it on top. Sprinkle with feta. Enjoy warm or at room temperature.
Notes
NOTE: If you make in advance to enjoy throughout the week, keep the greens separate and add to each serving as needed.
