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A roasted potato salad recipe with Lee Kum Kee Honey Sriracha dressing.

Roasted Potato Salad Recipe With Honey Sriracha Dressing

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    10 mins

  • Cooking

    25 mins

Recipe Video Fusion Vegetable Salad Less Than 60 mins

Try a unique spin on a picnic classic with this roasted potato salad recipe featuring Lee Kum Kee Honey Sriracha.

Roasting the potatoes instead of boiling lets them take on a whole lot more flavor from the honey sriracha dressing as the potatoes will soak up all the flavor a little better. This salad is sweet, spicy, and fresh all at once, perfect for a garden dinner next to some roasted chicken or a rich fish dish, like our tilapia recipe with lemon butter sauce!

What You Will Need

Ingredients

  • ½ lb baby potatoes, cut in half
  • 1 Tbsp. olive oil
  • ½ tsp garlic powder
  • salt and pepper to taste
  • 1 cup spring greens mix
  • ¼ cup thinly sliced radishes
  • 1 Tbsp. chopped chives

Dressing

  • 1 tsp Dijon mustard
  • 1 Tbsp. Lee Kum Kee Honey Sriracha Sauce
  • 1 tsp lemon juice

Made with
Lee Kum Kee products

Lee Kum Kee Honey Sriracha Sauce bottle showcasing sweet and spicy flavor with a hint of honey, ideal for drizzling, dipping, or glazing

Chili Sauces, Sriracha Sauces

Honey Sriracha Sauce

How to make it

  1. Preheat oven to 400 °Fahrenheit (200 °Celsius). Toss baby potatoes with olive oil, garlic powder, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy. Let cool slightly.
  2. In a bowl, mix dijon mustard, Lee Kum Kee Honey Sriracha Sauce, and lemon juice until smooth.
  3. In a large salad bowl, combine roasted potatoes, spring mix, sliced radishes, and chopped chives.
  4. Add the dressing and gently mix until evenly coated. Enjoy warm or at room temperature!

    Check out our salad recipes page for more unique and tasty salad ideas.

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