Spicy Thai Idaho® Potato Salad
Recipe courtesy of the Idaho Potato Commission.
3/4 cup natural style peanut butter
1/2 cup unsweetened coconut milk
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons chili oil
1 teaspoon sesame oil
1 cup green beans, cut into 1/4-inch long pieces (about 4 ounces of beans)
2 small carrots, peeled and chopped (about 1/2 cup)
1 small red bell pepper, cut into thin strips about 1-inch long (1/2 cup)
2 1/2 to 3 pounds Idaho potatoes (5 large or 8 to 9 medium)
Shredded Napa cabbage for serving (optional)
Chopped peanuts and cilantro for garnish (optional)
- For Dressing: In a small mixing bowl, stir together the dressing ingredients; set aside.
- For Salad: Over high heat, bring a large pot of water (salted with 1 tablespoon coarse salt, if desired) to a boil. Place the beans and carrots in a metal strainer that will fit into the pot of boiling water. Lower the strainer (with the vegetables) into the water and let them cook for 2 to 3 minutes Turn off the heat. Using a towel to hold the handle, remove the strainer, rinse the vegetables thoroughly with very cold water, then drain well. Leave the pot of water on the stove.
- Transfer the vegetables to a large mixing bowl. Add the peanut dressing and the red pepper pieces; stir to combine.
- Add a little more hot water to the pot on the stove and turn the heat to high. While waiting for the water to boil, peel the potatoes and cut them into 1/2-inch thick slices lengthwise, then cut them in 1/4-inch thick slices lengthwise from the other side. Finally, cut potatoes crosswise into thirds, making little sticks. Add the potatoes to the boiling water, cover loosely and cook for 8 to 9 minutes, until a knife can pierce the potatoes easily, but are still firm. Drain potatoes and add them to the bowl with the other ingredients. Using a wooden spoon, stir to coat all ingredients with the dressing.
- Serve warm or at room temperature. For a nice presentation, place the potato salad on top of shredded Napa cabbage and garnish with chopped peanuts and cilantro, if desired.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe; 2/3 cup): Calories: 222; Total Fat: 11g; Cholesterol: 0mg; Total Carbs: 27g; Protein: 6g; Sodium: 183mg.
Recipe and photograph courtesy of the Idaho Potato Commission.