This is the potato salad I make when I want something a little more exciting than the usual mayonnaise-laden bowl. Warm new potatoes soak up a punchy dressing of fish sauce, garlic and chilli as they cool, then get a sweet-sour lift from ginger and rice vinegar, with handfuls of fresh coriander, mint and cucumber added at the last minute. It’s brilliant alongside grilled meats or fish, travels well to a picnic or barbecue, and is just as good made a few hours ahead, so there’s one less thing to worry about when your guests arrive.
Serves 4
750g new potatoes
2 tbsp Thai fish sauce
2 tbsp Rapeseed oil
1 garlic clove, crushed
2 red bird’s eye chillies, deseeded and finely chopped
1 small knob of ginger peeled and finely chopped
2 spring onions
1 tbs rice wine vinegar
2 tsp dark soft sugar
30g Coriander, leaves only
2tbs chopped mint
¼ cucumber chopped
Bring a pan of salted water to the boil and cook the potatoes for 25 minutes (or less if they are very small).
Whilst the potatoes are cooking, mix in a large bowl together fish sauce, rapeseed oil, garlic and chillies.
Then in a small separate bowl, mix the ginger, spring onions, rice vinegar and sugar.
Drain the potatoes when cooked and cut them into quarters and add to the garlic mixture in the large bowl, Give it all a good stir and leave to cool. When cool, add the ginger mixture.
When you’re ready to serve, add the remaining ingredients, coriander, cucumber and mint.
Ingredients
- 750 g new potatoes
- 2 tbsp Thai fish sauce
- 2 tbsp rapeseed oil
- 1 clove garlic crushed
- 2 bird eye red chillis de-seeded and finely chopped
- 1 tbsp ginger peeled and finely chopped
- 2 spring onions
- 1 tbsp rice wine vinegar
- 2 tbsp dark soft sugar
- 30 g coriander leaves only
- 2 tbsp fresh mint chopped
- .25 cucumber chopped
Instructions
- Bring a pan of salted water to the boil and cook the potatoes for 25 minutes (or less if they are very small).
- Whilst the potatoes are cooking, mix in a large bowl together fish sauce, rapeseed oil, garlic and chillies.
- Then in a small separate bowl, mix the ginger, spring onions, rice vinegar and sugar.
- Drain the potatoes when cooked and cut them into quarters and add to the garlic mixture in the large bowl, Give it all a good stir and leave to cool.
- When cool, add the ginger mixture.
- When you’re ready to serve, add the remaining ingredients, coriander, cucumber and mint.