Potato Salad With a Thai Twist

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the potatoes into large chunks and boil for 10-15 minutes until they are cooked but still firm.
  • You want them to retain their shape in the salad and not turn into mush.
  • Meanwhile, make the Thai dressing.
  • Start by removing the hard outer stalks of the lemon grass.
  • Chop into small pieces and set aside for a moment.
  • If you are using a fresh chilli, you may want to deseed it now, depending on how spicy you want the salad.
  • Put all the herbs, lemon juice, lemon grass, oil, chilli and garlic in a food processor and blitz until you have a pesto-like sauce.
  • Add a bit of salt and pepper and set aside.
  • When the potatoes are cooked, drain and chop into bite-sized pieces.
  • You can leave the skin on or take it off according to your taste.
  • Let cool, then mix with the pesto and put in a serving bowl.
  • Put in the fridge for an hour to let the flavours blend.
  • Taste for seasoning.
  • Add salt and pepper if needed.
  • Serve chilled.
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