Sriracha & lime potato salad

Jazz up your usual summer potato salad with a spicy sriracha and zingy lime dressing. It’s a lively addition to any barbecue that’s healthy to boot

  • Prep:10 mins
    Cook:15 mins
    Serves 4-6 as a side
  • Easy

Nutrition per serving

  • kcal 205
  • fat 12g
  • saturates 2g
  • carbs 20g
  • sugars 0g
  • fibre 2g
  • protein 3g
  • salt 0.4g


  • 750g new potatoes, halved if large
  • 80g mayonnaise
  • 50g soured cream
  • 2 tbsp sriracha
  • 1 lime, zested and juiced
  • 1 tsp honey
  • 6 spring onions, finely sliced
  • ½ small bunch of coriander, finely chopped
  • ½ tsp chilli flakes (optional)


Use your leftovers

Use any leftover sriracha & lime potato salad to make roast potatoes – they become extra-crisp as they’re already coated in mayonnaise and oil. Heat the oven to 220C/200C fan/gas 7, spread the potatoes out over a large baking tray and roast for 30 mins, tossing occasionally until golden and crisp.



  1. Tip the potatoes into a large pan of cold salted water. Bring to the boil, then reduce the heat and simmer for 15-18 mins until tender. Drain and leave to cool completely.

  2. Whisk the mayonnaise with the soured cream, sriracha, lime zest and juice, the honey, half the spring onions, most of the coriander and some seasoning.

  3. Toss the cooled potatoes with the sriracha-mayonnaise mixture until all the potatoes are coated. Tip into a serving bowl and scatter over the remaining spring onions, the rest of the coriander and chilli flakes, if you like.

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