Thai Styled Potato Salad
Elevate your salad game with this vibrant Thai Styled Potato Salad, a zesty twist on a classic favorite! Tender baby potatoes are coated in a creamy, tangy dressing made with coconut milk, lime juice, fish sauce, and a hint of brown sugar for that perfect balance of flavors. Fresh herbs like cilantro and mint, along with crunchy roasted peanuts, red onion, and a kick of red chili, bring layers of texture and bold, aromatic notes. This easy-to-make, 30-minute recipe is perfect for summer cookouts, potlucks, or as a flavorful side dish for any meal. Serve it chilled or at room temperature, and let the Thai-inspired flavors transport your taste buds! Keywords: Thai Potato Salad, coconut milk dressing, Thai-inspired side dish, easy summer salad, fresh herb salad.
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Recipe Information
Ingredients
- 1 lb Baby potatoes (red or yellow)
- 0.5 cup Coconut milk
- 3 tbsp Lime juice
- 2 tbsp Fish sauce
- 1 tbsp Brown sugar
- 2 cloves Garlic, minced
- 1 Red chili, finely chopped
- 0.5 Red onion, thinly sliced
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Fresh mint leaves
- 0.25 cup Roasted peanuts, chopped
- 2 Green onions, sliced
- 1 tbsp Vegetable oil
Instructions
Wash the baby potatoes thoroughly and cut them into halves or quarters if they are large.
Place the potatoes in a large pot, cover them with water, and add a pinch of salt. Bring to a boil and cook for about 10-12 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
In a small bowl, prepare the dressing by whisking together the coconut milk, lime juice, fish sauce, brown sugar, and minced garlic. Adjust to taste if necessary.
In a large mixing bowl, toss the cooked potatoes with vegetable oil to lightly coat them.
Add the sliced red onion, finely chopped red chili, fresh cilantro leaves, mint leaves, green onions, and half of the chopped roasted peanuts to the bowl with the potatoes.
Pour the prepared dressing over the potato mixture and toss gently to combine, ensuring all ingredients are evenly coated with the dressing.
Transfer the salad to a serving dish and sprinkle the remaining roasted peanuts on top as a garnish.
Serve immediately at room temperature or chill in the refrigerator for 20-30 minutes before serving. Enjoy your Thai Styled Potato Salad!
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 651 mg | 28% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.6 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 817 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
