Background
This potato salad is truly delicious. Perfect with barbecued fish or meat. It can be made in advance, so it's an ideal dish for a party or take it with you on a picnic!
Ingredients
- 1 kg potatoes, peeled
- 2 Tbsp Thai fish sauce
- 4 Tbsp cold-pressed vegetable oil (sunflower or peanut)
- 4 Tbsp lime juice
- 1 large clove of garlic (minced)
- 3 cm ginger
- 1 medium red chilli
- 1 small handful coriander leaves
- 1 small handful mint leaves
Instructions
- Peel the potatoes and cook them in lightly salted water until tender - about 20 minutes.
- Meanwhile, prepare the sauce: peel the ginger and finely grate it. Remove the seeds of the chilli, chop the flesh finely. Finely chop the herbs.
- ln a small bowl combine the fish sauce, lime juice, oil, garlic and ginger. Season to taste.
- When the potatoes are cooked, rinse with cold water, then cut into thin slices (lengthwise).
- Place a layer of potatoes in to a shallow serving dish, then pour 2-3 tablespoons of dressing over them.
- Repeat these until you used up all potato slices. Don't stir it!
- Pour the remaining dressing over the layered potato slices then sprinkle the herbs on top.
- If you have time leave the dish to infuse the flavours for a while.
- Serve at room temperature.
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Categories
- Meal Type: - Salad - Side - Supper
- Cuisines: - Thai
- Occasions: - Barbecue
- Ingredients: - Herbs & Spices - Roots & Bulbs
- Health and Diet: - Dairy Free - Egg Free - Gluten Free
- Skill Levels: - Easy
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