Lemon-Sriracha Potato Salad
A tart and spicy combination, perfect for Yukon Gold potatoes.
10 large Yukon Gold potatoes, cut into bite-sized pieces
3 tablespoons butter, melted
1/4 cup extra virgin olive oil
Juice and zest of 2 lemons
2 tablespoons Sriracha hot sauce
1 teaspoon salt
1/4 - 1/3 cup freshly chopped tarragon (or basil)
Steam (or boil) potato chunks about 15 minutes, or until fork tender (but not overcooked). Drain (if boiled) and place in a large, glass bowl. Pour butter over and toss gently. Add olive oil.
In a small bowl, whisk together lemon juice and zest with Sriracha. Pour over potatoes. Add salt and tarragon and toss well. Best served room temperature. Serves 6.