Thai Styled Potato Salad Recipes

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.

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.

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.