Thai-Inspired Potato Salad
This vibrant Thai-Inspired Potato Salad offers a delightful twist on a classic side dish, featuring the aromatic flavors of ginger, lime, and tamarind. It's a refreshing and flavorful addition to any meal, perfect for picnics or a light lunch.
Instructions
- Place the cut Yukon gold potatoes in a large pot and cover with cold water by about an inch. Add 2 teaspoons of the kosher salt and the baking soda. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the crushed garlic, grated fresh ginger, rice vinegar, lime juice, tamarind paste, fish sauce, and the 1/2 teaspoon salt. Taste and adjust fish sauce or salt as needed.
- Once the potatoes are cooked, drain them thoroughly and return them to the empty hot pot or a large mixing bowl. Let them sit for a few minutes to allow any residual moisture to evaporate.
- Sprinkle the remaining 1 teaspoon of kosher salt, ground coriander, and ground turmeric over the warm potatoes. Add 1 tablespoon of the vegetable oil and gently toss to coat, being careful not to mash the potatoes.
- Pour the prepared dressing over the potatoes and add the remaining 1 tablespoon of vegetable oil. Gently fold until the potatoes are evenly coated.
- Serve warm or at room temperature. For best flavor, allow the salad to sit for at least 15-20 minutes before serving to let the flavors meld.
Reimagine your potato salad experience with this exotic and aromatic Thai-inspired creation. Yukon gold potatoes are gently boiled and then tossed in a vibrant dressing bursting with the zesty notes of lime, the pungent warmth of ginger and garlic, and the savory depth of fish sauce and tamarind. This unique salad is a testament to how simple ingredients can transform into something truly extraordinary and surprising.