Thai Styled Potato Salad Recipes

THAI STYLED POTATO SALAD

Steps:

• Wash and quarter the bag of potatoes.
• Boil for 20 minutes or until semi-tender. Don't over boil.
• Strain potatoes.
• Blanche in cool water to stop the cooking.
• In a bowl add a 1/2 cup of the mayo, mix gently and put in the fridge for about 3 hours.
• Take out of fridge and add mayo, celery, onions, bell peppers, eggs, cilantro, soy, lime, peanut butter, ginger, jalapeno, salt and pepper.
• Fold gently, to incorporate all the ingredients.
• Let sit in refrigerator for about 45 minutes before serving.
• Mix in the bacon just before serving to your family and/or guests.

THAI POTATO SALAD

Steps:

• 1- This is just inspiration for light summer salad without mayo. 2-Boil potatoes in skin in salted water.Drain and cool and peel .Dice into 1/2 inch cubes 3- Neatly slide -dice vegetables into small pieces and mix in large bowl sprinkle and mix in cilantro and Thai mint. 4- Prepare dressing mixing all ingredient into glass jar and shake it , adjust taste to get pleasant sweet, sour,salty taste. 5-Pour onto dry salad and mix in , interesting combination is to replace -add sweet Ketchup Manis instead of sugar.

SMASHED POTATOES WITH THAI-STYLE CHILE AND HERB SAUCE

Steps:

• Heat the oven to 450 degrees. Brush a sheet pan all over with 1 tablespoon olive oil.
• Place the potatoes in a large pot and fill with enough water to cover by 1 inch; add 2 tablespoons salt. Bring to a boil over high heat, then lower and simmer, uncovered, for 15 to 18 minutes, until the potatoes are just fork tender. Pour into a colander to drain, then return the cooked potatoes to the pot off the heat to help any remaining moisture evaporate.
• Meanwhile, in a small bowl, whisk together the fish sauce, lime juice, rice vinegar, chile, soy sauce, sugar and garlic, then stir in the cilantro and scallions.
• Place the potatoes on the prepared sheet pan. Using the bottom of a measuring cup, gently smash each potato until it's about 1/2-inch thick. Drizzle remaining 3 tablespoons olive oil over the potatoes and carefully flip to coat both sides in oil. Sprinkle with 1/2 teaspoon salt and roast for 30 to 40 minutes, until golden brown and crisp.
• Transfer the potatoes to a platter, sprinkle lightly with salt, then spoon the sauce on top. Garnish with cilantro leaves and serve hot.

ASIAN POTATO SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
• To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
• Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.