Thai? Potato Salad
June 29th 2009 19:44
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My Thai Potato Salad
Today I'm going to give you something very simple but different. Yesterday, I decided to make something that I rarely make, potato salad. Everyone has their own recipe for potato salad, everyone loves their own potato salad, I love my normal potato salad, however, I decided to try something different and I'm going to share this very simple recipe with you.
First there is no measuring. You add amounts of each ingredient to taste, that makes life even easier.
Ingredients:
Potatoes, russet
Onion, depending on how much potato you cook
Celery, same as above
Hard boiled eggs, four to six
Salt & Pepper to taste
mayonnaise
Thai Peanut Sauce
That's it, that's all there` is in the recipe.
Cut the potatoes in quarters, or a little smaller, depending on size. Boil the potatoes and eggs in salted water, until the potatoes are just tender, do not over cook; note the eggs and potatoes take about the same time to cook, between 10 and 15 minutes, depending on how fast your water comes to a boil and how small you cut the potatoes (don't make them too small, or cook the eggs separately). Drain the potatoes in a strainer when cooked, just pour the eggs out with them.
Place the potatoes and eggs in a bowl in the refrigerator to cool. Peel the eggs when cool.
Cut the potatoes into smaller pieces, about ½ to 1” pieces, (you might note that I never say peel the potatoes? I don't peel mine, I like the peelings on the potatoes they add flavor and vitamins, but peel yours if you must). Chop the onion into a small dice, (I used just one sweet onion, you can use green onion if you wish and if you do, use both the top and bottom of the onion, dice the celery, and eggs.
Put all in a large mixing bowl, and mix, being sure all ingredients are well mixed. Add salt and pepper, not too much and stir again.
Now add mayonnaise to coat the ingredients without making them so wet that all you taste is the mayonnaise, you want to taste the other ingredients. After adding, and mixing the mayonnaise add about ¼ cup peanut sauce (this depends on how much of the other ingredients you have made, it could be more or less) and again stir. Now taste for salt and pepper, the peanut sauce is spicy, so be sure not to over do the pepper.
Cover the bowl with plastic wrap and put the salad in the refrigerator until well chilled. Overnight is even better as the flavors will develop better.
Then serve with a sandwich, fried chicken, what over you like the most, steak, ribs, I like it with a slice of cheese and some sliced ham on the side. But then that's me.
Enjoy, it's surprisingly different, easy and fun. Great for a picnic.
Photograph Copyright 2009 Janice M. Cali
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