Sriracha Potato Salad

A small-batch recipe because I know it's not for everyone. Start off with the least amount of seasonings then adjust to taste.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb  red potatoes
• 1⁄2 cup mayonnaise (or more to taste)
• 1 -2  tablespoon  sriracha hot chili sauce
• 2  tablespoons lemon juice
• 1 -2  egg, boiled and chopped
• 3  tablespoons green onions, sliced thin
• 1⁄4 cup celery, chopped fine
• 1  tablespoon fresh cilantro, minced (can sub parsley)
• 1 -2  sweet gherkin pickle, minced (optional)
• 1⁄2 teaspoon black pepper
• 1 -2  teaspoon salt

Directions

1. Boil potatoes with skin on until tender. Once done, drain and skin potatoes; discard the skin and dice potatoes.
2. While potatoes are boiling, in a medium bowl combine mayonnaise, Sriracha and lemon juice; set aside. Prepare remaining ingredients.
3. Once potatoes are cooked, peeled and diced, place in bowl with mayonnaise mixture. Add on top remaining ingredients and toss gently until mixed. Serve warm or cold.
4. NOTE: Adding the potatoes to the sauce mixture while still hot/warm ensures that the potatoes can better absorb the spicy sauce.