Name: Zingy Green Potato Salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Thai-Inspired
Ingredients: 2 Banana Shallots; 1 Tbsp Cornflour; 750g Baby Potatoes; 2 Limes; 2 Green Chillies; 15g Ginger; 20g Fresh Coriander; 5g Fresh Mint; 2 Garlic Cloves; 3 Tbsp Fish Sauce; 1 Tbsp Sugar; 2 Red Chillies; 50g Peanuts; Salt; Vegetable Oil

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Potato salad, with a twist. This dish is a celebration of some of our favourite Thai flavours. It's one of our favourite bbq sides and we're sure it'll be yours too.

Zingy Green Potato Salad

Fill a wide, deep sauté pan halfway with vegetable oil and heat to 150°C.

Thinly slice the shallots and place in a bowl. Add the corn flour and toss well to coat. 

Fry the shallots until browned and crispy then drain on some kitchen towel and season with salt. 

Quarter the potatoes lengthways. Place them in a saucepan, cover with cold water and season very generously with salt. Simmer for 15 mins, or until cooked through.

Meanwhile, juice the lime, deseed the green chillies and peel the ginger. 

Transfer to a blender with the fresh coriander, fresh mint, garlic, fish sauce, sugar, 4 tablespoons of vegetable oil and 4 tablespoons of water and blitz until smooth.

Drain the potatoes and transfer to a bowl. Add the green dressing and toss well to coat. 

Thinly slice the red chillies and crush the peanuts. 

Plate up the potatoes and top with the sliced chilies, crushed peanuts and crispy fried shallots. Tuck in and enjoy.

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Easy

Thai-Inspired

Zingy
Green
Potato
Salad

Sides

Fill a wide, deep sauté pan halfway with vegetable oil and heat to 150°C.

Thinly slice the shallots and place in a bowl. Add the corn flour and toss well to coat.

Fry the shallots until browned and crispy then drain on some kitchen towel and season with salt.

Quarter the potatoes lengthways. Place them in a saucepan, cover with cold water and season very generously with salt. Simmer for 15 mins, or until cooked through.

Meanwhile, juice the lime, deseed the green chillies and peel the ginger.

Transfer to a blender with the fresh coriander, fresh mint, garlic, fish sauce, sugar, 4 tablespoons of vegetable oil and 4 tablespoons of water and blitz until smooth.

Drain the potatoes and transfer to a bowl. Add the green dressing and toss well to coat.

Thinly slice the red chillies and crush the peanuts.

Plate up the potatoes and top with the sliced chilies, crushed peanuts and crispy fried shallots. Tuck in and enjoy.

Healthy

Summer

Banana Shallot

Cornflour

Tablespoon

Baby Potato

Potato

Gram

Lime

Green Chilli 

Ginger

Coriander

Mint

Garlic

Clove

Fish Sauce

Sugar

Red Chilli

Peanut

Salt

Vegetable Oil

Salads

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