Thai-Inspired Potato Salad

Ingredients

• 2.5 pounds Yukon gold potatoes
• 3 teaspoons kosher salt , divided
• 1 teaspoon ground coriander
• 0.25 teaspoons ground turmeric
• 0.13 teaspoons baking soda
• 2 tablespoons vegetable oil , divided

Instructions

1. 1

   Combine potatoes, 2 teaspoons salt, coriander, turmeric, and baking soda in a saucepan, with enough water to cover by 1 inch. Bring to a simmer, and cook just until barely tender, 10 to 15 minutes. Drain well.

2. 2

   Line a sheet pan with foil, and grease generously with 1 tablespoon oil; transfer potatoes onto pan, skin side down. Let cool, cover, and refrigerate until chilled.

3. 3

   Preheat the oven to 475 degrees F (245 degrees C). Brush tops of potatoes with remaining tablespoon oil, and season generously with remaining 1 teaspoon salt.

4. 4

   Bake potatoes in the preheated oven until browned and crusty, about 35 minutes. Let cool to just warm or room temperature.

5. 5

   Meanwhile, add garlic, ginger, rice vinegar, lime juice, tamarind paste, fish sauce, salt, pepper, brown sugar, vegetable oil, and Sriracha to a small bowl; whisk to combine, and set aside.

6. 6

   Add potatoes to a bowl with red onions, bell peppers, jalapeno peppers, herbs, and peanuts. Pour in dressing and mix thoroughly. Transfer to a serving platter or bowl and serve immediately.