Recipes Salad Potato Salad Recipes Thai-Inspired Potato Salad 5.0 (5) 5 Reviews 3 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Published on May 31, 2024 Save Rate Print Share Add Photo 3 3 3 Prep Time: 35 mins Cook Time: 45 mins Cool Time: 40 mins Total Time: 2 hrs Servings: 6 Jump to Nutrition Facts Jump to recipe This incredibly flavorful, highly usual summer side dish combines two of my all-time favorite things to eat. As I’m sure I’ve mentioned before, potato salad is the first food I can remember eating, and I’m never not craving Thai food, so it’s no surprise that I absolutely loved everything about this new recipe. Sure, the ingredient list might seem a bit odd at first glance, but it all somehow works perfectly together. I think this salad is best if everything is tossed right before service, but if you were to mix everything ahead, I’d at least reserve the herbs so they can be added right before you want to eat. The textural contrast will not be the same, and they’ll lose that fresh, vibrant flavor, which is a key here. Other than that, not much can go wrong, and I really do hope you give this beautiful and delicious Thai-inspired potato salad a try soon. Enjoy! Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings Potatoes 2 1/2 pounds Yukon gold potatoes, cut into 2-inch pieces 3 teaspoons kosher salt, divided 1 teaspoon ground coriander 1/4 teaspoon ground turmeric 1/8 teaspoon baking soda 2 tablespoons vegetable oil, divided Dressing 2 cloves garlic, crushed 1 teaspoon grated fresh ginger 1/4 cup rice vinegar 1 lime, juiced 1 1/2 teaspoons tamarind paste 2 teaspoons fish sauce, or to taste 1/2 teaspoon salt, or to taste 1/4 teaspoon freshly ground black pepper 1 tablespoon brown sugar, or to taste 2 tablespoons vegetable oil 1/4 teaspoon Sriracha hot sauce, or to taste Salad 1/2 cup sliced red onions 1/4 cup sliced red bell pepper 1/4 cup sliced jalapeno pepper 1 cup torn fresh herb leaves (basil. mint, and/or cilantro) 1/2 cup chopped roasted salted peanuts Directions 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. 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. 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. Bake potatoes in the preheated oven until browned and crusty, about 35 minutes. Let cool to just warm or room temperature. 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. 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. John Mitzewich Chef's Note: Tamarind pastes can vary in intensity depending on brand, so start slow and add more if needed. For a faster version, you can skip the roasting step. I Made It Print Nutrition Facts (per serving) 349 Calories 14g Fat 52g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 349 % Daily Value * Total Fat 14g 17% Saturated Fat 2g 8% Cholesterol 0mg 0% Sodium 1074mg 47% Total Carbohydrate 52g 19% Dietary Fiber 7g 25% Total Sugars 7g Protein 9g 19% Vitamin C 39mg 43% Calcium 110mg 8% Iron 5mg 27% Potassium 1284mg 27% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.