Bang Bang Potato Salad

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.