Roasted Potato Salad Recipe With Honey Sriracha Dressing
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
How to make it
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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.
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In a bowl, mix dijon mustard, Lee Kum Kee Honey Sriracha Sauce, and lemon juice until smooth.
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In a large salad bowl, combine roasted potatoes, spring mix, sliced radishes, and chopped chives.
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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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