Sriracha Aioli Deviled Potatoes

Name: Sriracha Aioli Deviled Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 pounds small potatoes (like baby Yukon Gold or red); Salt, for boiling; 1 tablespoon olive oil; 1 cup mayonnaise; 2 tablespoons Sriracha (adjust for spice preference); 1 tablespoon lemon juice; 1 garlic clove, minced; Salt and pepper to taste; Chives or parsley, for garnish

Highlighted under: Fast Cooking Recipes

I love creating delightful twists on classic dishes, and these Sriracha Aioli Deviled Potatoes have become a favorite in our home. The combination of fluffy potato with rich, spicy aioli brings a delightful surprise to every bite. They've quickly turned into my go-to appetizer, perfect for gatherings or just as a fun side dish. Plus, they're easy to prepare, making them an ideal choice for both novice and experienced cooks who want to impress without stressing in the kitchen.

Created by

Lena

Last updated on 2026-01-20T13:46:28.306Z

In my quest to elevate traditional deviled eggs, I stumbled upon the idea of using potatoes instead. The creaminess of the potatoes serves as a perfect base for the smoky, spicy kick of Sriracha aioli. During my first attempt, I was amazed at how flavorful they turned out, and they vanished within minutes at our dinner party!

One detail that really makes this dish shine is letting the aioli sit for a few minutes before using it. This allows the flavors to meld beautifully, resulting in a more robust taste that's both creamy and spicy. Trust me, the extra step is worth it!

        Why You Will Love These Potatoes
        Spicy kick from Sriracha that elevates the classic flavor profile
Creamy aioli that perfectly complements the fluffy potatoes
Visually stunning and delicious, sure to impress your guests

      

The Perfect Potato Selection

Choosing the right type of potatoes is crucial for this recipe. Small potatoes, like baby Yukon Gold or red varieties, are ideal due to their creamy texture and uniform size, which makes them easy to scoop and fill. If you’re in a pinch, you can substitute with larger potatoes, but keep in mind that you'll need to cut them into smaller pieces before boiling to ensure even cooking. Look for potatoes that are firm and free of blemishes for the best results.

When boiling potatoes, ensure that you don’t overcook them; check for tenderness after 15 minutes to prevent mushiness. The goal is to have fluffy potatoes that hold their shape when halved. You can test doneness by piercing a potato with a fork—the ideal result is when it's tender but not falling apart.

Creating Flavorful Aioli

This aioli is the backbone of the dish, so make sure to use high-quality mayonnaise for a rich, creamy texture. I recommend using a homemade or premium store-bought variant to ensure maximum flavor. The addition of Sriracha infuses heat, but you can adjust the quantity based on your spice tolerance. Start with 2 tablespoons, taste, and then add more if you’re feeling adventurous.

The lemon juice not only adds brightness, enhancing the overall flavor but also balances the richness of the mayonnaise. Once mixed, letting the aioli rest for about 10 minutes before serving allows the flavors to meld harmoniously. If you’re short on time, however, you can use it immediately for a quick kick.

Ingredients

Gather the following ingredients to create these delightful Sriracha Aioli Deviled Potatoes:

For the Potatoes

2 pounds small potatoes (like baby Yukon Gold or red)
Salt, for boiling
1 tablespoon olive oil

For the Aioli

1 cup mayonnaise
2 tablespoons Sriracha (adjust for spice preference)
1 tablespoon lemon juice
1 garlic clove, minced
Salt and pepper to taste
Chives or parsley, for garnish

Make sure to have everything prepped before you start assembling!

Instructions

Follow these simple steps to create your Sriracha Aioli Deviled Potatoes:

Cook the Potatoes

In a large pot, add the small potatoes and cover them with water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes or until tender when pierced with a fork.

Drain and let cool slightly.

Prepare the Aioli

In a mixing bowl, combine mayonnaise, Sriracha, lemon juice, minced garlic, and season with salt and pepper. Mix well. Allow it to rest for about 10 minutes to enhance the flavor.

Assemble the Deviled Potatoes

Once the potatoes are cool, cut them in half and scoop out a small portion from each half to create space for the aioli. Fill each potato half generously with the Sriracha aioli mixture.

Garnish and Serve

Sprinkle chopped chives or parsley over the top for a pop of color and serve on a platter. Enjoy your delicious creation!

Enjoy these delightful deviled potatoes at any gathering!

Pro Tips

For an extra kick, add more Sriracha to the aioli. You can also experiment with different herbs for garnishing, like dill or cilantro, to personalize the flavor.

Serving Suggestions

These Sriracha Aioli Deviled Potatoes can be served as a stunning appetizer or as a fun side dish to accompany a variety of main courses. Consider serving them with grilled meats or a fresh salad for contrast. For a festive touch, try sprinkling some crumbled feta or crispy bacon bits over the top before serving, which adds an extra layer of flavor and texture.

You can also personalize the garnishes to match the occasion; for a holiday gathering, use fresh dill or even crumbled spicy cheese. This versatility in presentation and pairing makes them suitable for casual family dinners or elegant entertaining.

Make-Ahead Tips

If you're preparing for a gathering, you can make the aioli up to a day in advance and store it in the refrigerator. This not only saves time but also allows the flavors to deepen. Just give it a good stir before serving. For the potatoes, you can boil them a few hours ahead; just be sure to keep them at room temperature and covered to avoid drying out.

If you decide to make the dish entirely ahead of time, assemble the stuffed potatoes and store them in a sealed container in the fridge for up to 24 hours. Before serving, allow them to come to room temperature for best flavor and texture, then garnish and serve.

Questions About Recipes

→ Can I make these in advance?

Yes, you can prepare the potatoes and aioli ahead of time. Just assemble right before serving for the best taste.

→ What type of potatoes work best?

Small potatoes like baby Yukon Gold or red are preferred for their creaminess and perfect bite-sized portions.

→ Can I substitute the mayonnaise?

Absolutely! You can use Greek yogurt for a lighter option or vegan mayonnaise if you prefer a plant-based recipe.

→ How spicy is this dish?

The spice can be adjusted by varying the amount of Sriracha in the aioli. Start with less if you're sensitive to heat!