Indonesian Potato Salad Recipe

Indonesian Potato Salad Recipe

Ingredients

Makes 4 to 6 servings

• 1 1/2 pounds small white potatoes, unpeeled
• 1 cup frozen peas, thawed
• 1/2 cup shredded carrot
• 4 green onions, chopped
• 1 tablespoon grapeseed oil
• 1 garlic clove, minced
• 1/3 cup creamy peanut butter
• 2 teaspoons sugar
• 1/2 teaspoon Asian chili paste
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• ¾ cup unsweetened coconut milk
• 3 tablespoons chopped unsalted roasted peanuts, for garnish

Method

1. In a large pot of boiling salted water, cook the potatoes until tender, 20 to 30 minutes
2. Drain well and set aside to cool
3. When cool enough to handle, cut the potatoes into 1-inch chunks and transfer to a large bowl
4. Add the peas, carrot and green onions and set aside
5. In a small saucepan, heat the oil over medium heat
6. Add the garlic and cook until fragrant, about30 seconds
7. Stir in the peanut butter, sugar, chili paste, soy sauce, vinegar and about half of the coconut milk
8. Simmer over medium heat for 5 minutes, stirring frequently to make a smooth sauce
9. Add as much of the remaining coconut milk as needed for a creamy consistency
10. Pour the dressing over the salad and toss well to combine
11. Garnish with peanuts and serve

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