Honey-Sriracha Bacon Potato Salad

• 5 pounds New Red Potatoes (rinsed, Cut Into Quarters)
• 1 teaspoon Salt (For Boiling Water)
• 1 cup Sour Cream
• 1/4 cups Pure Honey
• 3 Tablespoons Sriracha Sauce, Or More To Taste
• 1/4 cups Red Onion, Diced Finely
• 2 stalks Celery (rinsed,finely Diced)
• 6 slices Hickory Smoked Bacon (Cooked Until Crisp Then Cut Into Pieces)

1. Prep time does not include one hour refrigeration time.
2. 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.
3. 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.
4. 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!

new red potatoes, salt, sour cream, ubc, sriracha sauce, ubc, stalks celery, hickory smoked bacon

Taken from tastykitchen.com/recipes/salads/honey-sriracha-bacon-potato-salad/ (may not work)