Sriracha Potato Salad

I’m kind of obsessed with Fitness magazine. After 19 years in school (which is absurd, right?) I’m seriously into fact-checking, but I’ll believe just about anything Fitness prints. April’s edition just arrived this past week, informing me that potatoes are better for you if you’ve cooked them but let them cool, and that sriracha hot sauce boosts your metabolism. So obviously, when I looked in my cupboards on Monday after a long day, looking for something easy but “real” for dinner, I felt compelled not just to use cold potatoes or sriracha, but better yet, to find a way to use them together.

And here’s what I came up with: spicy potato salad. Fairly easy, husband-approved, and totally filling without being too unhealthy. This may be making an appearance at a picnic this summer…

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Ingredients (makes 6 side-sized servings)

10 medium redskin potatoes

1/4 cup ranch dressing (I go for the low-fat version)

1 tbsp sriracha (this amount will make it moderately spicy, so you may want to add the sriracha gradually to taste)

1 tbsp white vinegar

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Directions

1. Wash and cube the potatoes into bite-sized pieces. In a medium pot filled with water, boil the potatoes until tender (about 10 minutes after they’re boiling)

2. In a small bowl, whisk together the ranch, sriracha, and vinegar once the potatoes are almost done

3. Drain the potatoes as thoroughly as possible, transfer to a bowl and gently mix in the dressing mixture

4. Cover the bowl and refrigerate until cool, then serve as a side, or even as the main event for a small meal!

 

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