Thai Styled Potato Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 5
    lbs red potatoes (or Yukon gold)
  • 1
    cup mayonnaise (set aside 1/2 cup)
  • 14
    cup celery, chopped fine
  • 14
    cup red onion, chopped fine
  • 14
    cup bell pepper, chopped fine
  • 3
    hard-boiled eggs, chopped
  • 2
    tablespoons soy sauce
  • 2
    tablespoons lime juice
  • 1
    tablespoon smooth peanut butter
  • 1
    teaspoon grated fresh ginger
  • 14
    cup cilantro, chopped fine
  • 1
    tablespoon jalapeno pepper, chopped fine (adjust up or down for level of heat you like)
  • salt and pepper, to taste
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DIRECTIONS

  • Wash and quarter the bag of potatoes.
  • Boil for 20 minutes or until semi-tender. Don't over boil.
  • Strain potatoes.
  • Blanche in cool water to stop the cooking.
  • In a bowl add a 1/2 cup of the mayo, mix gently and put in the fridge for about 3 hours.
  • Take out of fridge and add mayo, celery, onions, bell peppers, eggs, cilantro, soy, lime, peanut butter, ginger, jalapeno, salt and pepper.
  • Fold gently, to incorporate all the ingredients.
  • Let sit in refrigerator for about 45 minutes before serving.
  • Mix in the bacon just before serving to your family and/or guests.
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