Thai potato salad
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
Method
- 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.