Advertisement

Ingredients

Method

  • 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.

Recipe from Good Food magazine, July 2021

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.9 out of 5.8 ratings
Advertisement
Advertisement
Advertisement