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Potato Bang Bang Salad
Change everything you think you know about this traditional picnic favorite thanks to a creamy, spicy kick.
Ingredients
  • 8 cups cold water
  • 2 ½ pounds waxy potatoes (such as Yukon Gold potatoes), peeled and cut into ¾-inch pieces
  • 2 tablespoons, plus 1 teaspoon kosher salt, divided
  • 1 tablespoon unsalted butter
  • ¾ cup mayonnaise
  • 2 tablespoons whole buttermilk
  • 2 tablespoons Sriracha chili sauce, plus more for drizzling
  • 1 tablespoon sweet Thai chili sauce
  • 1 tablespoon rice vinegar
  • 4 hard-cooked eggs, peeled and quartered
  • 1 large celery stalk, finely chopped
  • sliced scallions, on an angle
Note: Ingredients may have been altered from the original.
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