- 1 1/2 lbs Yukon gold potatoes, washed and left unpeeled
- 2 Hard boiled eggs, peeled and quartered
- 1/2 cup Light sour cream
- 1 cup Greek yogurt
- 1 1/2 Tbs Sriracha sauce
- 1/2 tsp Ground turmeric
- 1 tsp Freshly ground black pepper
- 2 medium Shallots, minced
- 2 Tbs Extra-virgin olive oil
Directions
- Place the potatoes in a large saucepan, add cold water to cover by about 2 inches, and bring to a boil over high heat, then reduce the heat to medium and allow the potatoes to cook for 20 minutes, or until tender when pierced with a fork.
- Meanwhile, make the dressing. In a small bowl, combine the sour cream, Greek yogurt, Sriracha, ground turmeric, shallots, black pepper, salt, sugar, and extra virgin olive oil, and whisk until well combined.
- Drain the potatoes, and while still hot, cut into quarters. Put the potatoes in a large bowl, add the quartered hard boiled eggs, and pour the dressing over. Toss well to combine. It is all right if the eggs crumble, as it makes for a tastier salad. Allow to sit at least 5 minutes so the flavors meld and the Sriracha mellows. Taste and add more salt if needed. Serve warm or cold.
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Servings: 4
Nutrition Facts
Serving size: 1/4 of a recipe (10.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 305.62
Calories From Fat (38%) 117.41
% Daily Value
Total Fat 13.21g 20%
Saturated Fat 3.87g 19%
Cholesterol 118.26mg 39%
Sodium 119.04mg 5%
Potassium 911.14mg 26%
Total Carbohydrates 35.08g 12%
Fiber 4.15g 17%
Sugar 3.5g
Protein 12.63g 25%
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