Sriracha Potato and Macaroni Salad
A twist on your favorite BBQ side dish with potatoes, macaroni and sriracha. Say hello to your new favorite summer salad.
- 3 medium russet potatoes peeled and diced
- 1 cup dried shell pasta
- 1/2 cup fat free greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon vinegar
- 1/4 teaspoon pepper
- 3/4 teaspoon salt
- 1 teaspoon garlic powder
- 2 teaspoons sriracha
- 1/2 medium yellow onion diced
- 2 hard boiled eggs diced
- 3 celery ribs diced
- 3 green onions diced
Boil potatoes in a large pot of water just until fork tender. Drain. Do not over cook or they will be mushy in the salad. Allow to cool while you're prepping the rest of the salad.
Bring another large pot of water to a boil and cook pasta according to package directions. Drain. Run under cool water.
In bowl whisk together greek yogurt, mayonniase, vinegar, pepper, salt, garlic powder and sriracha. Fold in yellow onion, eggs, celery, green onions, cooled potatoes and pasta. Mix well. Cover and refrigerate for at least 4 hours to help the flavors meld. Serve.
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