Malaysian Potato Salad

Stacy Spensley (CC-BY)
  • 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


  1. 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.
  2. 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.
  3. 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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