SRIRACHA POTATO SALAD WITH BACON AND SCALLIONS
Steps:
- Make your bacon ahead of time (350 oven for about 20 minutes or till done, I like mine extra crispy) and drained on a paper towel (save the grease in a cup in the fridge of course) Wash the potatoes and leave whole, if some are strikingly bigger than the others, cut those in half so that they cook evenly Place in a good size pot, add the 2 tablespoons salt and cover with about 4-5 inches of water Cover the pan with a lid, turn on high, set the timer for 25minutes The potatoes will come to a boil, let them cook at that covered boil till the timer rings. You may need to adjust the heat to medium/high depending on your stove. Again just let them boil covered, no need to stir. I start the timer from when I turn the burner on, and this always works for me. If you want to test for doneness, pierce a potato with a knife, if should slip off easily. Drain the potatoes, place in a good strong bowl, and lightly mash with a potato masher, allow to cool a bit In a separate bowl, weigh the mayo, sour cream and sriracha, add the pepper and whisk together Half the scallions lengthwise down and finely chop Crumble the bacon (maybe eat a piece or two, you know, for quality control) Pour the sriracha mix over the potatoes (make sure to scrape the bowl with a good rubber scraper to get every morsel of deliciousness) Toss in the scallions and bacon, and mix together using the rubber spatula and a folding motion That is it, your done! Stick in a spoon in the amazing sriracha potato salad you just made, and eat up!
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