Bang Bang Potato Salad Recipe

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Cook Time: 20 minutes

Bring Bang Bang to the picnic with this twist on potato salad that offers something for everyone. This dish features a mix 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 bring a tender bite. The result is a light and flavorful salad, unlike the heavy mayo-laden varieties you may be used to. Perfect for a summer gathering or a light side dish, this potato salad is sure to impress.

Ingredients

• 8 cups cold water
• 2 1/2 pounds waxy potatoes (such as Yukon Gold), peeled and cut into 3/4-inch pieces
• 2 tablespoons 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

1. Gather all ingredients and have them ready for use.
2. In a large Dutch oven or medium pot, bring 8 cups of cold water, the potatoes, and 2 tablespoons of salt to a boil over high heat. Once the water reaches a boil, reduce the heat to medium-high and cook, stirring occasionally, until the potatoes are fork-tender, about 6 to 8 minutes.
3. Drain the potatoes and transfer them to a large bowl. While still warm, gently toss the potatoes with 1 tablespoon of unsalted butter and the remaining 1 teaspoon of salt. Let them cool completely in the fridge, uncovered, for about 45 minutes.
4. Meanwhile, prepare the dressing by whisking together mayonnaise, buttermilk, Sriracha chili sauce, sweet Thai chili sauce, and rice vinegar in a medium bowl until well combined.
5. Once the potatoes have cooled, add the quartered hard-cooked eggs and finely chopped celery to the bowl with the potatoes. Gently stir the prepared mayonnaise mixture into the potatoes until everything is evenly coated.
6. Top the salad with sliced scallions and drizzle with additional Sriracha sauce for an extra kick.
7. Serve the potato salad immediately or refrigerate until ready to serve. Leftovers can be stored in an airtight in the fridge for up to 4 days. If needed, loosen with a little water and re-season before serving.

Nutrition Facts (per serving)

• Calories: 331
• Total Fat: 20g (25% DV)
• Saturated Fat: 4g (21% DV)
• Cholesterol: 106mg (35% DV)
• Sodium: 1432mg (62% DV)
• Total Carbohydrates: 32g (12% DV)
• Dietary Fiber: 3g (12% DV)
• Total Sugars: 3g
• Protein: 7g (14% DV)
• Vitamin C: 16mg (18% DV)
• Calcium: 54mg (4% DV)
• Iron: 2mg (12% DV)
• Potassium: 845mg (18% DV)

Note: Percent Daily Values (DV) are based on a 2,000-calorie diet. Your daily values may vary depending on your calorie needs.

The History of Bang Bang Potato Salad

Bang Bang Potato Salad is a modern twist on the classic American potato salad, incorporating bold, spicy flavors that elevate a traditionally mild dish. Its origin can be traced back to contemporary fusion cuisine, where chefs began experimenting with Asian-inspired saucessuch as Sriracha and Thai sweet chilito bring heat and tang to familiar comfort foods. While traditional potato salad has been a staple at picnics and barbecues in the United States since the 19th century, Bang Bang Potato Salad emerged in the early 2000s as a more adventurous, flavor-forward alternative.

Regional Variations

Although this dish is rooted in American cuisine, regional adaptations often reflect local preferences. In the Southern United States, the salad may include pickled vegetables or a touch of smoked paprika, enhancing the smoky and sweet notes. In the Pacific Northwest, chefs sometimes swap Yukon Gold potatoes for fingerlings and add a dash of local hot sauce. Coastal areas may introduce seafood elements, like chopped shrimp, giving a lighter, fresher profile to the dish. Despite these variations, the core remains tender potatoes, hard-cooked eggs, and the signature spicy-sweet dressing.

How It Differs from Similar Dishes

Unlike traditional potato salad, which relies primarily on mayonnaise for creaminess and mild seasoning, Bang Bang Potato Salad integrates a layered sauce featuring Sriracha, Thai chili, and rice vinegar. This combination introduces heat, sweetness, and acidity, creating a more dynamic flavor profile. Unlike German-style potato salads, which often use a vinegar-based dressing and warm potatoes, Bang Bang Potato Salad is served cold, maintaining a crisp texture from celery and scallions. Its balanced complexity sets it apart from simpler, classic potato salads.

Where It Is Typically Served

This vibrant potato salad is most commonly seen at summer gatherings, backyard barbecues, potlucks, and family picnics. Its colorful presentation and bold flavors make it a popular side dish for grilled meats, fried chicken, and seafood platters. Many restaurants with casual or fusion menus have also adopted it as a side option, offering a modern twist for diners seeking something both familiar and adventurous.

Interesting Facts

• The Bang Bang name is inspired by the popular Asian Bang Bang sauce, originally used with shrimp or chicken dishes, and adapted here for a potato-based salad.
• Waxy potatoes like Yukon Gold are preferred because they hold their shape better than starchy varieties, preventing the salad from becoming mushy.
• The dish cleverly balances texture: creamy potatoes, crunchy celery, tender eggs, and a zesty sauce, which creates a multidimensional eating experience.
• Leftovers can improve in flavor as the sauce continues to infuse the potatoes, making it a perfect make-ahead dish for gatherings.
• Many chefs recommend starting the potatoes in cold water rather than boiling them directly to ensure even cooking and prevent overcooked edges.

FAQ about Bang Bang Potato Salad Recipe

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