Thai dressed potato salad
Discover the exotic flavors of Thai cuisine with this zesty dressed potato salad. Featuring a harmonious blend of spices and herbs, this dish is a true culinary delight.
Ingredients:
- 1kg Golden Delight Potatoes, peeled
- 1 bunch coriander
- 3 3cm piece ginger, chopped
- 2 garlic cloves, chopped
- 2 long red chillies, seeded, chopped
- 2 lemons, rind finely grated, juiced
- 2 tablespoons fish sauce
- 2 tablespoons grated palm sugar
- 1 tablespoon light olive oil
- 1 cup fresh mint leaves
- 1 cup thai basil leaves
- 1/2 cup roasted salted peanuts, roughly chopped
Instructions:
- Place the potatoes in a medium saucepan and cover with cold water, add a generous pinch of salt. Cover and bring to a boil over high heat. Remove the cover and simmer for 25-30 minutes or until they are tender but still firm.
- While the potatoes are cooking, remove the coriander leaves and place them in a bowl of ice water in the refrigerator for later use. Remove the roots from the coriander stems, wash them well, and put them in a small food processor with the ginger, garlic, chili, lemon zest. Blend until finely chopped. Mix in the lemon juice, fish sauce, and palm sugar until well incorporated. Transfer the mixture to a large bowl. Add oil, taste, and adjust the seasoning as necessary.
- Once the potatoes are cooked, drain them and let them cool for about 10 minutes. Cut them into 3cm pieces while still warm and add them to the dressing. Gently mix to coat the potatoes. Let it cool down to room temperature.
- Just before serving, add the chilled coriander leaves, mint, basil, and peanuts. Gently toss to combine and then serve.
Summary:
- Calories: 1766 kcal
- Fat: 59 g
- Protein: 55 g
- Carbs: 291 g
- Potassium: 6978 mg
- Magnesium: 703 mg