Ingredients

• 8 cups water
• 2.5 pounds Yukon Gold potatoes
• 2 tablespoons kosher salt
• 1 tablespoon unsalted butter
• 0.75 cups mayonnaise
• 2 tablespoons whole buttermilk
• 2 tablespoons Sriracha
• 1 tablespoon chili sauce
• 1 tablespoon rice vinegar
• 4 eggs
• 1 celery stalk
• scallions

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water, potatoes, and 2 tablespoons salt to a boil in a large Dutch oven or medium pot over high heat. Reduce heat to medium-high and cook, stirring occasionally, until potatoes are just fork-tender, 6 to 8 minutes. Drain potatoes and place in a large bowl; gently toss with butter and remaining 1 teaspoon salt. Refrigerate, uncovered, until completely cool, about 45 minutes.
3. 3 Stir together mayonnaise, buttermilk, chili sauce, Thai chili sauce, and rice vinegar in a medium bowl until combined.
4. 4 Add eggs and celery to potatoes; gently stir mayonnaise mixture into potatoes until well combined; top with scallions and drizzle with Sriracha.

Nutrition per serving