Thai-Inspired Potato Salad Recipe

Name: Thai-Inspired Potato Salad
Prep time: 35 min
Cook time: 45 min
Total time: 120 min
Yield: 6
Ingredients: 2 1/2 pounds Yukon gold potatoes, cut into 2-inch pieces; 3 teaspoons kosher salt, divided; 1 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 1/8 teaspoon baking soda; 2 tablespoons vegetable oil, divided; 2 cloves crushed garlic; 1 teaspoon grated fresh ginger; 1/4 cup rice vinegar; 1 large lime, juiced; 1 1/2 teaspoons tamarind paste; 2 teaspoons fish sauce, or to taste; 1/2 teaspoon salt, or to taste; 1/4 teaspoon freshly ground black pepper; 1 tablespoon brown sugar, or to taste; 2 tablespoons vegetable oil; sriracha hot sauce, to taste; 1/2 cup sliced red onions; 1/4 cup sliced red bell pepper; 1/4 cup sliced jalapeno pepper; 1 cup torn fresh herb leaves (basil, mint, and or cilantro); 1/2 cup chopped roasted salted peanuts

Cook Time: 45 minutes

This incredibly flavorful, highly unusual summer side dish combines two of my all-time favorite things to eat. Potato salad is the first food I can remember eating, and Im never not craving Thai food, so its no surprise that I absolutely loved everything about this recipe. The ingredient list might seem a bit odd at first, but somehow, it all works perfectly together. I think this salad is best if everything is tossed right before serving, but if you need to make it ahead, be sure to reserve the herbs to add them right before eating. This way, theyll retain their fresh and vibrant flavor, which is key. Enjoy this Thai-inspired potato salad its beautiful and delicious!

Ingredients

This recipe yields 6 servings.

For the Potatoes:

2 1/2 pounds Yukon Gold potatoes, cut into 2-inch pieces
3 teaspoons kosher salt, divided
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/8 teaspoon baking soda
2 tablespoons vegetable oil, divided

For the Dressing:

2 cloves garlic, crushed
1 teaspoon grated fresh ginger
1/4 cup rice vinegar
1 lime, juiced
1 1/2 teaspoons tamarind paste
2 teaspoons fish sauce, or to taste
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon brown sugar, or to taste
2 tablespoons vegetable oil
1/4 teaspoon Sriracha hot sauce, or to taste

For the Salad:

1/2 cup sliced red onions
1/4 cup sliced red bell pepper
1/4 cup sliced jalapeno pepper
1 cup torn fresh herbs (basil, mint, and/or cilantro)
1/2 cup chopped roasted salted peanuts

Directions

In a saucepan, combine the potatoes, 2 teaspoons of salt, coriander, turmeric, and baking soda with enough water to cover the potatoes by 1 inch. Bring to a simmer and cook until the potatoes are just barely tender, about 10 to 15 minutes. Drain the potatoes well.
Line a sheet pan with foil and grease it generously with 1 tablespoon of vegetable oil. Arrange the potatoes on the pan, skin side down. Let them cool, then cover and refrigerate until chilled.
Preheat the oven to 475F (245C). Brush the tops of the potatoes with the remaining tablespoon of oil and season generously with the remaining 1 teaspoon of salt. Bake the potatoes in the preheated oven until they are browned and crusty, about 35 minutes. Let them cool to room temperature or just slightly warm.
While the potatoes are cooling, prepare the dressing: In a small bowl, combine garlic, ginger, rice vinegar, lime juice, tamarind paste, fish sauce, salt, black pepper, brown sugar, vegetable oil, and Sriracha. Whisk everything together and set aside.
Once the potatoes are ready, transfer them to a large bowl. Add the red onions, bell peppers, jalapeno peppers, herbs, and peanuts. Pour the dressing over the ingredients and toss everything together thoroughly.
Transfer the potato salad to a serving platter or bowl. Serve immediately and enjoy!

Chefs Note:

Tamarind paste can vary in intensity depending on the brand, so its best to start slow and add more to taste. If youre in a hurry, you can skip the roasting step and serve the potatoes without baking them. The salad is still delicious!

Nutrition Facts (per serving):

Calories	349
Total Fat	14g
Saturated Fat	2g
Cholesterol	0mg
Sodium	1074mg
Total Carbohydrate	52g
Dietary Fiber	7g
Protein	9g
Vitamin C	39mg
Calcium	110mg
Iron	5mg
Potassium	1284mg

The Fascinating Story Behind Thai-Inspired Potato Salad

The Thai-inspired potato salad combines the familiar comfort of boiled and roasted potatoes with the bold, complex flavors of Southeast Asia. While traditional potato salads originated in Europeprimarily Germany and Francethe Thai twist emerged from the global fusion trend, where chefs began incorporating local herbs, spices, and sauces into classic Western dishes. The use of tamarind paste, fish sauce, fresh herbs, and chili peppers transforms the simple potato salad into a dish bursting with sweet, sour, salty, and spicy notes. It represents the ingenuity of modern culinary experimentation, bridging continents and flavor profiles.

Regional Characteristics and Variations

This potato salad draws heavily on Thai flavor traditions, which vary regionally within Thailand itself. In central Thailand, flavors tend to balance sweet and sour, often incorporating palm sugar and lime juice, while the northern regions favor herbal freshness with local greens. Southern Thai cuisine is known for its bold spiciness and use of coconut milk, which can occasionally influence variations of this salad. In international adaptations, chefs often adjust the heat or substitute local herbs for Thai basil, cilantro, and mint, but the essential combination of zesty dressing, roasted potatoes, and crunchy peanuts remains constant.

What Sets It Apart from Other Potato Salads

Unlike classic American potato salad, which relies on mayonnaise for creaminess, the Thai-inspired version is lighter and tangier, using rice vinegar, lime, and tamarind paste as the primary flavor agents. The inclusion of aromatic herbs and chili peppers adds layers of freshness and heat absent in traditional recipes. The texture contrast is also more pronounced: crispy roasted potato edges meet tender centers, complemented by crunchy peanuts and crisp vegetables, creating a more dynamic eating experience than standard creamy potato salads.

Typical Serving Context

This dish is versatile and often served at summer gatherings, casual dinner parties, or as a side dish in Thai-inspired meals. It pairs exceptionally well with grilled meats, seafood, or even tofu, making it a favorite at both indoor and outdoor meals. In restaurants, it is sometimes featured as a vibrant starter or a refreshing accompaniment to heavier mains, offering a balance of textures and flavors that brighten any plate.

Interesting Facts and Culinary Insights

Roasting the potatoes twicefirst boiling and then bakingenhances their flavor and creates a crispy exterior that contrasts with the soft interior.
Fresh herbs like mint, basil, and cilantro are critical not just for taste, but also for the aromatic signature that distinguishes Thai salads.
Tamarind paste, an essential ingredient, provides a tangy depth that vinegar alone cannot achieve and is commonly used in Southeast Asian cooking to balance sweet and salty flavors.
The dishs global appeal lies in its adaptability: cooks often experiment by substituting proteins such as shrimp, chicken, or even sardines to suit personal tastes.
While it is inspired by Thai cuisine, the salads use of potatoes makes it unique compared to traditional Thai salads, which usually focus on vegetables, fruits, or noodles.

FAQ about Thai-Inspired Potato Salad Recipe

Store the Thai-Inspired Potato Salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Keep in mind that the herbs will lose some of their freshness over time, so it's best to add them just before serving if you plan to store leftovers.

Yes, you can prepare most of the components ahead of time. You can roast and cool the potatoes, then store them in the fridge. The dressing can also be made in advance and stored separately. However, for the best texture and flavor, it's recommended to toss the salad with the herbs and dressing just before serving.

Yes, you can substitute the Yukon gold potatoes with other types of potatoes, like red potatoes or fingerling potatoes. If you're looking for a low-carb option, you can try substituting with cauliflower florets, though the texture and flavor will differ.

After boiling the potatoes, let them cool to room temperature. You can speed this up by placing them in the refrigerator. Cooling them properly helps the potatoes crisp up better during the roasting step.

You can use other types of vinegar, like apple cider vinegar or white wine vinegar, but it will slightly alter the flavor profile of the dressing. Rice vinegar has a milder, slightly sweet flavor that pairs well with the ingredients in this salad.

If you don't have tamarind paste, you can substitute it with a bit of lime juice and a dash of brown sugar to mimic the tangy-sweet flavor. Alternatively, use a small amount of Worcestershire sauce or pomegranate molasses as a replacement.

The spiciness of this salad depends on the amount of Sriracha hot sauce and jalapeno peppers you use. If you prefer a milder version, you can reduce or omit the Sriracha and use fewer jalapenos. Taste the dressing before adding to ensure it matches your spice tolerance.

Yes, you can add grilled or poached chicken, shrimp, or tofu to this salad to make it a more substantial meal. For a twist, some reviewers have also added boneless chicken thighs or sardines.

Yes, to make the salad vegan, simply substitute the fish sauce with a vegan fish sauce or soy sauce, and replace the brown sugar with maple syrup or another plant-based sweetener. The peanuts and herbs will provide plenty of flavor without the need for animal-based ingredients.

To make this recipe ahead of time for a party, prepare the potatoes and dressing in advance and store them separately. Add the dressing to the potatoes just before serving, and top with the herbs and peanuts last to keep them fresh. This ensures that the texture of the salad remains intact.

Comments

Joshua Clark

11/11/2023 08:39:51 PM

This dish was incredibly flavorful, but preparing it was a bit time-consuming with the step of cooking and cooling the potatoes twice. I couldn't help but notice a discrepancy between the video and the written recipe regarding the shallots in the dressing. I decided to add 2 tablespoons of diced shallots, which turned out to be a great addition with no complaints from my end.

Helen Clark

06/06/2023 09:07:07 PM

Rewritten review: This dressing is incredibly flavorful and simple to make! It reminds me of something you would find at a Thai or Vietnamese restaurant. The combination of red onions with the dressing was particularly outstanding. I opted for boneless, skinless chicken breasts instead of potatoes and found that sardines also paired well with the dressing. I increased the garlic to an extra clove, reduced the olive oil to 1 tablespoon, used half of a large lemon instead of lime, added a teaspoon of brown sugar, a bit more sriracha, and a generous amount of herbs. Although I forgot to include the minced shallot or onion in the dressing, the mixture of cilantro, mint, and basil worked wonderfully. Thai basil and lemon basil are excellent substitutes. I doubled or even tripled the herbs for an additional burst of freshness. If I had to choose just one herb, I would recommend cilantro or mint. I found that I didn't need all of the dressing - a handful of peanuts sufficed, although using the full half cup would distribute more peanut flavor throughout each bite. Even without the meat, the salad was incredibly tasty. The dressing alone makes this recipe a definite favorite.

Andrew White

06/25/2024 04:28:53 PM

I prepared the potatoes ahead of time and placed them in the fridge to chill before cooking them for brunch this morning. I didn't have any basil, so I substituted a bit of dried basil and boosted the flavor with extra cilantro and mint. It smelled so delicious that I couldn't resist digging in as soon as it was ready, hence why I didn't get a picture. The fresh flavors combined with crispy potatoes are now a staple in my meal rotation. I'm even considering marinating some boneless chicken thighs in the dressing next time because it's that tasty. I would give this dish ten out of five stars!

William Perez

10/05/2023 02:22:42 AM

Here is the rewritten version: I absolutely loved this recipe! I didn't have tamarind paste on hand, so I added a bit more vinegar for that extra tang. Instead of brown sugar, I used honey which worked perfectly. I cooked the potatoes in my Instant Pot and air fryer - pressure cooked them for about 11 minutes, then air fried them in two batches. After letting them cool on a cookie sheet, I mixed them with the rest of the ingredients. The combination of mint and basil is a must, they really bring the dish together! It was delicious even with my simplified method, and even better the next day. I will definitely be making this again, perhaps with some steamed and sliced shrimp and lotus roots. The flavor profile was reminiscent of Vietnamese Lotus Root Salad, with the potatoes adding a unique twist in place of rice crackers.

Sandra Robinson

04/11/2023 04:46:21 PM

Chef John, I have to say, you've won me over. If you shared a recipe for cardboard, I'd give it a try. It took some effort and a trip to 2 different grocery stores, but it was definitely worth it! The leftovers even tasted great cold. I recommend making this dish the star of your meal, it truly shines.

Maria Turner

04/16/2023 10:29:02 PM

Outstanding! This will definitely become a regular choice for me. Thank you!

Cook Time: 25 minutes

Thai-Inspired Potato Salad Recipe