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.