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Sriracha & lime potato salad in a bowl

Sriracha & lime potato salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Serves 4-6 as a side
  • Easy

Jazz up your usual summer potato salad with a spicy sriracha and zingy lime dressing. It’s a lively addition to any barbecue that's healthy to boot

  • Healthy
  • Vegetarian
Nutrition: Per serving (6)


  • 750g new potatoes, halved if large
  • 80g mayonnaise
  • 50g soured cream
  • 2 tbsp sriracha
  • 1 lime, zested and juiced
  • 1 tsp honey
  • 6 spring onions, finely sliced
  • ½ small bunch of coriander, finely chopped
  • ½ tsp chilli flakes (optional)


  • STEP 1

    Tip the potatoes into a large pan of cold salted water. Bring to the boil, then reduce the heat and simmer for 15-18 mins until tender. Drain and leave to cool completely.

  • STEP 2

    Whisk the mayonnaise with the soured cream, sriracha, lime zest and juice, the honey, half the spring onions, most of the coriander and some seasoning.

  • STEP 3

    Toss the cooled potatoes with the sriracha-mayonnaise mixture until all the potatoes are coated. Tip into a serving bowl and scatter over the remaining spring onions, the rest of the coriander and chilli flakes, if you like.

Use your leftovers

Use any leftover sriracha & lime potato salad to make roast potatoes – they become extra-crisp as they’re already coated in mayonnaise and oil. Heat the oven to 220C/200C fan/gas 7, spread the potatoes out over a large baking tray and roast for 30 mins, tossing occasionally until golden and crisp.

Goes well with

Recipe from Good Food magazine, July 2021

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A star rating of 5 out of 5.4 ratings

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