Honey-Sriracha Bacon Potato Salad

Prep time does not include one hour refrigeration time.

In a large pot of boiling water add potatoes and salt. On medium heat, cook for 15-20 minutes or until fork tender. Drain and set aside to cool.

In a large mixing bowl add cooled potatoes, sour cream, honey, Sriracha, onions and celery. Using clean hands or a spatula, mix to combine. Cover bowl with plastic wrap and refrigerate one hour before serving.

When ready to serve add crispy bacon pieces to the top of the potato salad. We always have this at our Memorial Day weekend BBQ. It’s a favorite! Enjoy!