Potato Salad With A Thai Twist Recipes

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING

Steps:

• Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
• Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
• After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
• Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
• To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

POTATO SALAD WITH A TWIST

Steps:

• 1. Cool boiled potatoes in the refrigerator for about an hour. Peel and cut them into 1/4 inch cubes.
• Add in the cooled, chopped hardboiled eggs, chopped pickles, chopped red onion and cut- up American cheese.
• Sprinkle the mixture with sea salt.
• In a separate bowl, mix 1/2 cup pickle juice (from the sweet gherkins pickles) with 1 cup mayonnaise.
• Add 1/2 bottle of Sweet and Spicy French Dressing to the pickle juice and mayonnaise. Mix thoroughly.
• Pour the dressing over the potato salad ingredients. Mix thoroughly.
• Refrigerate for at least 2-3 hours to allow the ingredients to absorb the dressing.
• Before serving, sprinkle with paprika.

POTATO SALAD WITH A THAI TWIST

Steps:

• Cut the potatoes into large chunks and boil for 10-15 minutes until they are cooked but still firm.
• You want them to retain their shape in the salad and not turn into mush.
• Meanwhile, make the Thai dressing.
• Start by removing the hard outer stalks of the lemon grass.
• Chop into small pieces and set aside for a moment.
• If you are using a fresh chilli, you may want to deseed it now, depending on how spicy you want the salad.
• Put all the herbs, lemon juice, lemon grass, oil, chilli and garlic in a food processor and blitz until you have a pesto-like sauce.
• Add a bit of salt and pepper and set aside.
• When the potatoes are cooked, drain and chop into bite-sized pieces.
• You can leave the skin on or take it off according to your taste.
• Let cool, then mix with the pesto and put in a serving bowl.
• Put in the fridge for an hour to let the flavours blend.
• Taste for seasoning.
• Add salt and pepper if needed.
• Serve chilled.