Prep Time::10 mins
Cook Time::20 mins
Chill Time::45 mins
Total Time:: 1 hr 15 mins
Servings::8 (serving size: 3/4 cup)
Ingredients
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8 cups cold water
2 1/2 pounds waxy potatoes (such as Yukon Gold potatoes), peeled and cut into 3/4-inch pieces
2 tablespoons, plus 1 teaspoon kosher salt, divided
1 tablespoon unsalted butter
3/4 cup mayonnaise
2 tablespoons whole buttermilk
2 tablespoons Sriracha chili sauce, plus more for drizzling
1 tablespoon sweet Thai chili sauce
1 tablespoon rice vinegar
4 hard-cooked eggs, peeled and quartered
1 large celery stalk, finely chopped
sliced scallions, on an angle
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
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
Stir together mayonnaise, buttermilk, chili sauce, Thai chili sauce, and rice vinegar in a medium bowl until combined.
Dotdash Meredith Food Studios
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