Bring Bang Bang to the picnic with this twist on potato salad that offers something for everyone. As recipe creator Renu Dhar says, this dish is "A myriad combination of textures and flavors. Creamy potatoes [are] bound with a slightly sweet and spicy yet somewhat acidic sauce. The celery adds a salty, cool crunch, while the eggs add a tender bite."
Recipe tester Liz Mervosh adds, "Besides the bang bang sauce just being tasty (salty, acidic, and hot), I loved the light texture. If you’ve ever had potato salad bogged down by mayonnaise, you know what I mean. This was the perfect consistency to coat the potatoes without weighing them down."
According to the test kitchen, waxy potatoes are preferable here because they have less starch than russets and maintain their shape when boiled. Fingerling potatoes can also be used. Additionally, starting the potatoes in cold water ensures even cooking. If the water is already boiling when you add them in, it can lead to overcooked exteriors with unevenly cooked interiors. For best results, be sure to allow the spuds to cool completely and dry out a bit before mixing with the sauce, as described in the instructions.
Leftovers, if you have any, can be stored in an airtight container in the refrigerator for up to four days. Simply loosen with a little water and re-season if needed.
Ingredients
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8 cups cold water
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2 1/2 pounds waxy potatoes (such as Yukon Gold potatoes), peeled and cut into 3/4-inch pieces
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2 tablespoons, plus 1 teaspoon kosher salt, divided
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1 tablespoon unsalted butter
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3/4 cup mayonnaise
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2 tablespoons whole buttermilk
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2 tablespoons Sriracha chili sauce, plus more for drizzling
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1 tablespoon sweet Thai chili sauce
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1 tablespoon rice vinegar
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4 hard-cooked eggs, peeled and quartered
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1 large celery stalk, finely chopped
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sliced scallions, on an angle
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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Bring water, potatoes, and 2 tablespoons salt to a boil in a large Dutch oven or medium pot over high heat. Reduce heat to medium-high and cook, stirring occasionally, until potatoes are just fork-tender, 6 to 8 minutes. Drain potatoes and place in a large bowl; gently toss with butter and remaining 1 teaspoon salt. Refrigerate, uncovered, until completely cool, about 45 minutes.
Dotdash Meredith Food Studios
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Stir together mayonnaise, buttermilk, chili sauce, Thai chili sauce, and rice vinegar in a medium bowl until combined.
Dotdash Meredith Food Studios
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Add eggs and celery to potatoes; gently stir mayonnaise mixture into potatoes until well combined; top with scallions and drizzle with Sriracha.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
331 | Calories |
20g | Fat |
32g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 331 | |
% Daily Value * | |
Total Fat 20g | 25% |
Saturated Fat 4g | 21% |
Cholesterol 106mg | 35% |
Sodium 1432mg | 62% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 3g | 12% |
Total Sugars 3g | |
Protein 7g | 14% |
Vitamin C 16mg | 18% |
Calcium 54mg | 4% |
Iron 2mg | 12% |
Potassium 845mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.