Skip to content

Sriracha Sweet Potato Salad

When Susan challenged me to a Potato Salad Face Off, my mind went blank. Potato Salad? But that’s just potatoes and mayo, right? How can I make a good Face Off recipe out of those two things? While mulling it over, my sweet potato obsession started speaking to me, and so I figured I would give it a whirl… Looking through my fridge for more inspiration, a bottle of Sriracha was staring back at me, along with a bunch of leeks from the farmer’s market. From there, came the idea to roast the leeks and potatoes together, and make a dressing out of the Sriracha. Since Susan was using a vinegar base to her recipe, I thought I would go the creamy route, which meant a mayo base. I wanted Susan to be able to try my dish, so I used vegan mayo, but regular could be used as well. The lemon juice adds a bit of brightness, and helps to thin out the dressing and makes it is easier to toss with the vegetable. If you don’t want yours to be too spicy, add the Sriracha a bit at a time, and test the dressing after each addition.

And be advised, the longer the dressing melds together, the spicier it gets! Enjoy!

sweetpot2 sweetpot1

Sriracha Sweet Potato Salad

2-3 medium sweet potatoes, peeled and cut into 1 inch cubes
2-3 medium leeks
Olive oil
Salt & Pepper
1-3 tsp Sriracha Sauce, or more depending on how spicy you like your tots
1/2 c mayo or vegan mayo
Lemon juice from 1 small lemon

Preheat oven to 400°F. Peel the sweet potatoes and cut into 1 inch cubes. Remove the first couple of layers on the leeks, slice in half length wise, rise under running water to remove any grit, then cut into thick slices. Place potatoes and leeks on a baking sheet lined with foil, drizzle olive oil, season with salt and pepper and toss to coat. Roast vegetables for about 30 minutes, until potatoes are fork tender, flip around 15 minutes.

While vegetables are roasting, make the dressing by combining the Sriracha, mayo and lemon juice. Use enough lemon juice to thin out, taste along the way.

Once veggies are done roasting, remove and let cool for about 10 minutes. Place the vegetables in a serving dish or bowl and toss with the dressing. Start with about half, and adding more as needed. Make sure to toss gently, as you want to be sure you don’t mash the potatoes. Serve when you have added the perfect amount of spice!

If you have left over dressing, top individual servings with a bit more, use as a dipping sauce for fresh veggies or on a salad.

4 Comments Post a comment
  1. That looks amazing. Love sweet potatoes. Love leeks. And is there ANYTHING sriracha sauce isn’t good on?

    December 13, 2012
    • Morgan #

      I couldn’t agree more! Sriracha can do no wrong!

      December 13, 2012

Trackbacks & Pingbacks

  1. Memorial Day 2013 – Recipes to inspire your BBQ Menu | Fried Tofu
  2. Potato Salad Face Off | Fried Tofu

What are your thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: