Sriracha Ranch Spinach Potato Salad


1 1/2 lb baby potatoes (left whole if very small or halved)
4 oz fresh baby spinach, chopped
1 stalk celery, diced
1/2 red onion, diced
1 tablespoon Sriracha seasoning*
2 tablespoons homemade buttermilk Ranch mix
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
Italian parsley, for garnish (optional)


Bring a large pot of salted water to boil. Add the potatoes and cook until nearly-fork tender. Add the spinach and stir. Cook until the spinach is wilted and the potatoes are tender. Drain. Place in a  medium bowl and set aside.

Meanwhile, in a small bowl, whisk together the Sriracha seasoning, Ranch mix, mayonnaise and vinegar until a smooth dressing forms.

Add the celery and onions to the potatoes and stir to evenly distribute. Pour the dressing over the mixture and stir to coat. Serve immediately or refrigerate up to 24 hours.  Garnish with parsley if desired.

*Not Sriracha sauce, this is a dry spice mixture. I buy it at the regular grocery store (McCormick and Spice Island both have versions) but I see a lot of versions available on Amazon. Just make sure it is fine spice mixture, not a chunky rub.

My thoughts:

I actually made this back in the winter when I was so over cold weather I made a bunch of picnic-y type foods. I liked how it turned out so I saved the recipe up until it was more weather appropriate to share. The sriracha and ranch seasonings pack a lot of flavor into the dressing relatively little effort. No one likes bland potato salad. I know some people are funny about adding extra vegetables but the spinach doesn’t affect the texture much but adds some color and makes it just a little healthier. You could leave it out if you are adverse. I’m too lazy to make two side dishes so it works for me.

This would be a great addition to a cookout or picnic or even packed for lunch, it goes with pretty much anything!

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