• 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


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