This Thai-inspired potato salad is one of the most exciting, most interesting potato salads you will ever have. A sweet, salty, spicy dressing over crusty roasted potatoes contrasts with the texture and flavor of fresh herbs, peppers and peanuts.
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
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
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
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
Bake potatoes in the preheated oven until browned and crusty, about 35 minutes. Let cool to just warm or room temperature.
-
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
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Beets with Onion and Cumin
If you like beets, you'll love this recipe. For those who don't like beets, they may just change their minds.
Basque Cheesecake
Basque cheesecake, also known as burnt Basque cheesecake, is made by baking the cheesecake in a very hot oven to deliver a beautiful, dark exterior full of bittersweet notes that complements the creamy light interior. I adapted the original recipe to fit a standard cake pan rather than the large springform pan used in the original. I rarely post a trendy recipe while it's still trendy, but this cheesecake method deserves the hype and is just plain easier — just remember the parchment paper.
Ukrainian Meat Filled Cabbage Rolls
Delicious cabbage rolls with a creamy sauce. In Ukrainian kitchens, cabbage leaves are often used as cases for soft fillings. These rolls are a little different because the leaves are filled with a meat stuffing and not primarily a cereal mixture. This makes them more like holiday fare. For a different flavor, use tomato juice instead of chicken broth. See the note at the bottom of the recipe for pressure cooking instructions.